Vegetable Soup
Preparation
30 minutes
Cooking
60 minutes
Portions
12
Food storage
3 days in the fridge. Can be frozen.
Recipe: Illustrated version
A recipe that’s easy to follow, with illustrations and simple steps Download the PDFCategories
Ingredients
- 2 L (8 cups) chicken broth
- 1 L (4 cups) diced vegetables of your choice (onion/leek, carrots, rutabaga, green or yellow beans, cabbage, corn, green peas, celery, bell peppers, etc.)
- 1 can (796 ml) diced tomatoes
- 10 ml (2 tsp) dried herbs of your choice (oregano, thyme, parsley, basil)
- 60 ml (¼ cup) pearl barley
- 15 ml (1 tbsp) mustard powder (optional)
- Salt and pepper to taste
Preparation
- In a large pot over medium-high heat, bring the chicken broth to a boil.
- Add vegetables, tomatoes, herbs, barley and mustard powder. Add salt and pepper. Mix.
- Bring to a boil, lower heat and simmer gently for 20 minutes.
