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Diane's Vegetable Soup Recipe

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This recipe for Diane's Vegetable Soup, by , is from The Brandt/Awsumb Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Hanse
Added: Thursday, April 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 cans fat-free chicken broth
1 can diced tomatoes
1 can Rotel tomatoes (opt.)
2 lbs. frozen California style vegetables (broccoli, cauliflower, carrots)
2 lbs. frozen mixed vegetables
1 c. quick barley
8 c. water

Directions:
Directions:
Place all ingredients in large (8 qt.) soup kettle. Bring to a boil. When it starts to boil, cover and turn off heat. The soup is ready to eat about one hour after heat has been turned off. This allows the barley to be absorbed. The Rotel tomatoes contain jalapenos. You could add onions to this soup also.

Personal Notes:
Personal Notes:
This is a standard soup for Joel and I. He has a bowl of it and I have a cup of it for lunch. My large kettle fits in my refrigerator and the soup lasts us a bit over a week. The fun thing is this soup can change as the week goes by. If we have any left over meat or vegetables from our supper we put them in the soup. We have put in left over salmon, beef, chicken, pork, ham, potatoes, rice, hash browns, chili - it just makes the soup more interesting. If adding meats, it does increase the calories/points for Weight Watchers. I figure my one cup for 1/2 point - because of the barley. Without the barley - and before the extra stuff would get added - it would be a "free" soup for Weight Watchers.

 

 

 

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