Garden Vegetable Soup

from an old recipe

Fresh or frozen veggies can be used for this delicious soup.

Ingredients

  • 32 oz Pacific organic veggie broth
  • 2 medium potatoes, diced
  • 2 medium carrots, diced
  • 1 C diced string/green beans
  • 1-2 medium onion, diced
  • 1-2 summer squash and/or zucchini, diced
  • 2-4 stalk celery, diced
  • 1-2 C peas
  • 1-2 C corn
  • 1-2 32 oz can fire roasted tomatoes
  • 1 32 oz jar tomato juice
  • ¼ large green pepper, diced, optional
  • 1 small of cauliflower, broccoli, optional
  • ¼ chik seasoning
  • ¼ C cabbage, sliced, diced
  • ½ t onion powder
  • 3-4 T parsley
  • 1 t thyme
  • 1 T dried basil
  • ¼ t marjoram, optional
  • 1/8 t dillweed
  • 1/8 t garlic powder
  • 1/8 t oregano, optional
  • cooked pearl barley, brown rice or whole wheat spaghetti
  • Prep Time: varies
  • Total Time:varies
  • Yield: 10 servings
  • Nutrition Per Serving:
  • 52 calories
  • 1.6g protein
  • 2g fiber

 

1

Combine Water & Veggies

Put veggies into large saucepan and cover with about 2 ½ qts water. Bring to a boil..

2

Add Seasonings

Add seasonings to taste.

Continue to simmer until veggies are nearly cooked.

3

Add Barley, Rice, or Spaghetti

Add either pearl barley, brown rice or whole wheat spaghetti.

Continue to cook until done.