Mom's vegetable soup

Name: Mom''s vegetable soup Recipe
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 6
Ingredients: 8 cans beef bouillion; 14.5 oz can diced tomatos; handful of baby carrots; 1 large onion diced; 2 stalks celery chopped; 1 orange or red pepper; 1 can navy beans drained and rinsed; 1/3 cup barley; 2 TB olive oil; 2 tsp. sugar; dash ground pepper; 1 bayleaf; 1 potato peeled and cubed

(1)

Minutes to Prepare: 25
Minutes to Cook: 60

Number of Servings: 6

Ingredients

8 cans beef bouillion14.5 oz can diced tomatoshandful of baby carrots1 large onion diced2 stalks celery chopped1 orange or red pepper1 can navy beans, drained and rinsed1/3 cup barley2 TB olive oil2 tsp. sugardash ground pepper1 bayleaf1 potato, peeled and cubed

Directions

Saute onions in olive oil in a heavy stock pot. Add sugar so they carmelize. Pour in stock and can of tomatoes and keep stirring as you add chopped celery, carrots, peppers and potato. You can substitute vegetables too and add things such as cabbage or corn. Add the diced peppers at the end since they're already soft. Drain, rinse the navy beans and add them. While simmering, throw a bayleaf on top. Simmer the soup for 1 hour. About 30 minutes into the simmering, add the barley. When you are ready to serve, remove the bayleaf. Makes about 6 hearty servings.

Number of Servings: 6

Recipe submitted by SparkPeople user DEMASK.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 176.1
Total Fat: 5.3 g
Cholesterol: 0.0 mg
Sodium: 505.4 mg
Total Carbs: 27.7 g
Dietary Fiber: 6.9 g
Protein: 6.2 g

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Member Reviews

BENISH
What size can of beef bouillion? Or how many cups (oz)? - 11/6/07
GREATCOP0193
I would make this. Sounds great. - 7/8/07