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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 24 |
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A hearty vegetable soup that is easy to make. Ingredients:
3 tablespoons extra virgin olive oil |
2 medium onions, chopped small |
2 large carrots, peeled and sliced |
2 large celery ribs, chopped small |
1 teaspoon granulated garlic powder |
16 cups water |
4 cups vegetable broth |
28 fluid ounces canned tomatoes, mash and include liquid |
15 fluid ounces canned red kidney beans, including liquid |
3/4 cup pearl barley |
2 large potatoes, peeled and cubed 1/2 inch |
1 tablespoon dried basil or 1/4 cup finely chopped fresh basil |
3 tablespoons chicken soup base (optional) |
2 teaspoons curry powder |
1/2 teaspoon black pepper |
2 cups thinly sliced green cabbage |
1 tablespoon soy sauce |
3 teaspoons dried dill weed |
1/2 cup grated parmesan cheese |
Directions:
1. In a heavy bottom cooking pot, add olive oil, chopped onions, sliced carrots, chopped celery, garlic powder and cook for 5 minutes or until vegetables are crisp, stirring frequently.
2. Add water, vegetable broth, mashed tomatoes including liquid, kidney beans, barley, cubed potatoes, basil, chicken soup base, curry and pepper; bring to boil.
3. Reduce heat, cover and simmer for 15 minutes or until barley is barely tender.
4. Add sliced cabbage, soy sauce and dill weed; cover and simmer another 10 minutes or until vegetables are tender; stirring a few times during cooking.
5. Adjust seasonings to taste.
6. Remove from heat when done and let sit for about 10 minutes before serving.
7. When serving, stir in 1 teaspoon of grated parmesan cheese into each bowl.
8. Refrigerate any unused portion of soup.
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