This Vegetable Soup Recipe is rich and hearty. It is almost stew-like in that it is not a soup with a lot of broth. This is one of our family’s cold weather favorites. It fills my 6 quart soup pan up, so you may want to cut it in half if you do not want leftovers.
Ingredients
1 lb ground beef
1 large or 2 small onions
3-4 stalks celery
5 potatoes
5 carrots
1 cup shredded Cabbage
½ cups barley
1 can Diced Tomatoes (or 2 fresh tomatoes chopped)
1 can or frozen box corn
1 can green beans (or frozen)
1 can Yellow Beans (Sometimes called Wax Beans)
1 Box Frozen Baby Lima Beans
1 8oz can tomato sauce
Salt
Pepper
Garlic
2 Bay Leaves
Step-by-Step Instructions and Photos:
Brown Hamburger.
Chop Onion, Celery, Carrots, and Potatoes. Shred Cabbage.
Add chopped vegetables, bay leaves, barley, diced tomatoes, the liquid from the other canned vegetables (but not the vegetables themselves) and give it a good sprinkling of salt, pepper, and garlic. (I would guesstimate about 1 teaspoon of salt and garlic and ½ teaspoon of pepper.) Cover with water and bring to a boil. Simmer for 30 minutes.
Add Corn, Green Beans, Yellow Beans, Lima Beans, and Tomato Sauce and plenty of water to cover. Bring back to a boil and simmer for another 45 minutes.
This soup is one that benefits greatly from a longer cooking time. It would be especially good slowly simmering for an hour over the above mentioned times.
Variations:
Leave out the hamburger for vegetarian soup. It would be best to use some type of vegetable stock for added flavor.
Use brown rice rather than barley.
You could add in almost any other vegetable: peppers, okra, peas, etc.
