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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A quick and easy soup to make. Ingredients:
6 cups water |
10 1/2 ounces cream of onion soup |
1 beef bouillon cube |
1 teaspoon oregano |
1/8 teaspoon pepper |
2 cups chopped tomatoes |
17 ounces corn |
1 cup celery, sliced |
1 cup quick-cooking barley |
Directions:
1. In a 4-quart Dutch oven or saucepan, combine soup, bouillon, oregano and pepper.
2. Bring to a boil.
3. Add remaining ingredients, bring to a boil again.
4. Reduce heat; cover and simmer 15 minutes.
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