Return to Index

Vegetable Soup

 

 

Serves 8

1 large sweet onion

6 stalks celery

2 tsp minced garlic

1 Tbsp Provence or Italian Herb mix

¼ cup olive oil

 

Chop the onion and celery into ½” bits. Add to a large pot with the herbs and oil. Sauté over medium heat for 3 minutes.

 

2 cans (14 oz) Swansons chicken broth or vegetable broth

2 cans (12 oz) V-8 juice

 

2 cups chopped carrots

4 medium potatoes

½ cup dry lentils

1 tsp salt

¼ tsp pepper

 

Any fresh or frozen veggies such as chopped green beans, broccoli, corn, peas, edamamme, asparagus, sweet potatoes

 

  Barley option:

Cook separately one cup of pearl barley and three cups of water in a small pot. Bring to a boil, turn down to low and cook uncovered for 30-40 minutes until tender. Add to the soup just before serving.

Peel and chop the carrots and potatoes. Add everything. Bring to a boil on med-high heat. Turn down to low heat, cover and simmer for 20-30 minutes just until the potatoes & veggies are tender. Don’t overcook.

 

Serve the soup as is, or over noodles or pasta. Don’t add pasta to the pot because it does not hold up well for left-overs.

 

Use the left-overs to make Three Day Soup!

Print Friendly