Grandma Hope's Vegetable Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Tbsp. olive oil or peanut oil
1 to 1 ½ lb. beef, cut into bite-size
1 onion, chopped
2 – 4 cloves garlic, minced
2 carrots – cut small
2 stalks of celery – cut small
2 turnips – cut small
2 potatoes – cut small
1 pkg. (approx. 2 cups) of frozen mixed vegetables
1 can (28 oz.) tomatoes (diced or crushed) [Tip: If I use crushed or pureed, I usually add an additional small can of diced tomatoes for extra tomato texture.]
60 oz. beef and vegetable broth (any combination of the two to equal between 60 - 64 oz.)
½ to ¾ cup barley (more if you like, up to 1 cup)
2 Tbsp. Italian seasoning
1 tsp. salt
¼ tsp. pepper
1 bay leaf (add during last hour of simmering)
1 cup egg noodles (optional – add during last hour of simmering, but can be made without noodles)
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Directions: |
Directions:Cut up beef to bite-size.
Put oil in skillet and brown beef over medium heat.
Add onion and garlic to browning meat.
Sauté cut vegetables (carrots, celery, potato, & turnip)
Add frozen vegetables and stir.
Add tomatoes and broth.
Add seasonings (Italian seasoning, salt, pepper)
Bring to a boil. Reduce heat to low/simmer. Cook for at least 2 to 3 hours.
Add noodles (optional) and bay leaf for the last hour of simmering. [Note: Remove bay leaf before serving.] |
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Number Of
Servings: |
Number Of
Servings:4 - 8 servings |
Preparation
Time: |
Preparation
Time:30 minutes, not counting cooking time |
Personal
Notes: |
Personal
Notes: Tips:
• Tastes even better if made one day ahead and sets overnight.
• Barley should be checked (for small stones, etc.) and rinsed in cold water prior to use.
• If you want more of a tomato flavor, you can add tomato puree.
• Feel free to add other vegetables, if available (zucchini, etc.)
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