Vegetable Soup
3/4 cup diced celery
3/4 cup diced onion
1 tbl olive oil
3/8 tsp chilli powder
3 tsp worcestershire
2 bay leaves
6 cups water
28 ounce can tomatoes
2 tsp salt
1 1/2 cups diced carrots
2 1/2 cups diced potatoes
1 can green beans
1 can corn
2 tbl barley
- Cook celery and onion in the olive oil until tender.
- Add the water, chilli powder, worcestershire, bay leaves, salt and carrots.
- Simmer 1/2 hour or until the carrots start to lose their crunch.
- Add the potatoes and simmer until they start to loose their crunch.
- Add the green beans, corn and barley.
- Cook until the barley is done.
- You can add a little cabbage at the end.
- Fresh or frozen vegetables may also be used.
- To make vegetable beef soup, brown diced meat with the onion and celery, then simmer with
water and spices until the meat is just starting to get tender before adding any of the
vegetables.