"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Healthy Vegetable Soup Recipe

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This recipe for Healthy Vegetable Soup, by , is from Great Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kim Soard

Category:
Category:

Ingredients:  
Ingredients:  
Prep time: 20 minutes
Cook time: approx 1 hour

BASE
1 cans beef broth
2 cans water
1 small can tomato sauce

VEGETABLES
2 carrots - sliced
2 celery stalks - sliced
1 whole small onion bouquet
1 can green beans, rinsed

STARCH vegetable:
2 medium potato - cubed
1/4 c. dry barley + 1/2c water ~cooked separately like rice, then add to soup

add any other vegetables you like :)

SEASONINGS
1/4 t salt (2 shakes of the salt dispenser)
1 twist of the pepper mill

Directions:
Directions:
Bring to a boil, add all the vegetables
slow boil for 1/2 hour to 45 minutes to reduce liquid 1/3.
If the broth ends up and becomes too thick, just add a bit more water.

Serve

NOTE: after it cooled I did add a bit more water for the second serving of this soup.

 

 

 

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