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Prep Time: 5 Minutes Cook Time: 360 Minutes |
Ready In: 365 Minutes Servings: 10 |
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My kids grew up on this soup and still ask for it. I made it for a recent potluck and was deluged with requests for the recipe. I almost hated to give it out because it's so simple and uses canned ingredients almost exclusively! I make it in a slow cooker these days, but always made it in a Dutch oven on the stove top when my boys were younger. Ingredients:
1 (32 ounce) can vegetable juice (v-8) |
3 (29 ounce) cans veg-all, drained |
1 small onion, diced |
1 (10 1/2 ounce) can condensed beef consomme |
1 (15 ounce) can kidney beans, drained |
2 (12 ounce) cans roast beef in gravy |
1 cup pearl barley |
1 teaspoon soy sauce |
1/2 teaspoon garlic powder |
1 teaspoon sea salt |
1/2 teaspoon black pepper |
1 tablespoon mrs. dash seasoning mix |
8 ounces egg noodles |
Directions:
1. Place all ingredients in 6 quart crockpot except noodles.
2. Cook noodles in boiling water for 4 minutes (they will not be done).
3. Drain and stir into soup.
4. Cook on low for 4-5 hours.
5. Turn to high and cook an additional 1-2 hours.
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