Home-made chicken and vegetable soup

Ingredients:
Roasting Chicken, 1 unit, skin removed
Butternut Squash, 2 cup, cubes
Onions, raw, 2 medium (2-1/2" dia), chopped
Carrots, raw, 750 grams, chopped
Celery, raw, 3 cup, diced
Zuccini Squash, 2 cup chopped
Green Beans, 500 grams
Barley, pearled, raw, 1 cup
Split Peas, 1 cup
Lemons, 1 fruit without seeds
Bay Leaf, 3 whole leaves
Thyme, fresh, 1 tsp
Rosemary, 1 tbsp
Parsley, 4 tbsp
Cabbage, fresh, 2 cup, chopped
Yellow Sweet Corn, Frozen, 1 cup kernels
Spinach, fresh, 3 cup
Cauliflower, raw, 2 cups, chopped
Broccoli, fresh, 2 cup, chopped
Salt, 1 tbsp
Pepper, black, 1 tbsp

Freezes very well - ideal to take to work for lunch!

In a 12 litre soup pan, brown chicken in non-fat, non stick, cooking spray. Add halved lemon and onions and cook till onions become transluscent. Add all herbs and S&P as well as the pearled barley and split peas. cover with boiling water and cook til split peas are soft. Add the rest of the veg (except the spinach) and cook until tender. Remove chicken bones (if you did not do so before the cooking process) and lemon. Stir spinach through just before serving.

Serving Size: makes approx. 10 litres (20 2-cup servings)

Number of Servings: 20

Recipe submitted by SparkPeople user KIRSTENCO.