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Recipes - vegetarian stoup

Recipe Name

vegetarian stoup

Submitted by

Marcy

Recipe Description

This recipe has no meat in it. Very little fat and high fiber. Tastes great. 1 cup servings, nice thick soup. As you add water let it simmer down to desired thickness. It's thicker than most soups, but thinner than stew.

Quantity	10	Quantity Unit	cups	Servings
Prep Time (minutes)	20	Cook Time (minutes)	120	Ready In (minutes)	140

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Ingredients
Amt.	Measure	Ingredient



2	tablespoons	olive oil, extra virgin
1/2	cup, chopped	Onion, chopped
2	cloves	garlic minced
1	cup, diced	celery, diced (about 1 cup)
1/2	cup, chopped	green pepper, chopped
1	cup slices	Parsnips, peeled and cut into 1-inch chunks
3	cups	Vegetables, corn, peas, carrots, green beans
3	cups	Tomatoes canned, diced, Not drained
3	cups	Tomato juice, canned
2	teaspoons	beef bouillon cube
1/2	cup	pearl barley
7	cups (8 fl oz)	water-tap water or distilled

Steps

Sequence	Step

1	Use a large (6 qt) pan. Saute onions, garlic, celery, and green peppers until soft.
2	Add parsnips, mixed vegtables (I use frozen), tomatoes and tomato juice, beef boullion and approx 3 cups of the water. Bring to boil, then turn down the heat and simmer for approx. 1 hr. (until the vegtables are almost tender.) Add water as needed so the soup doesn''t get to thick.
3	Add pearl barley and 2 - 3 cups water. Simmer for another 45 - 60 minutes until the barley is tender. I don''t use any more salt but add black pepper, parsley, thyme, etc. to taste. Enjoy

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