Winter

Harvest High-fiber Vegetable Soup

October 25, 2019
Photo by Roger Dube
Author Notes

An AWESOME soup recipe that I got from my Mom. We would take thermoses FULL when we went hunting or ice-fishing. We used to joke and call it "Kitchen Sink Soup".....everything but....lol. ALWAYS good but even BETTER the next day.. ***NOTICE*** Don't go by listed prep time......I have no idea because I prep in advance when I have the time. Root vegetables are great in this. I sometimes add parsnips as well. This recipe freezes great and can be canned too. The stock used is up to you. I use chicken or vegetable stocks. I haven't made this with a beef stock, so if you do, let me know how it came out. —Roger Dube

  • Prep time 1 hour
  • Cook time 1 hour
  • Serves depends how much you tweek it.
Ingredients
  • 3 cups Chopped Bell Peppers
  • 2 cups Chopped Onions
  • 3 Cloves of garlic
  • 4 tablespoons Unsalted butter
  • 4 cups Diced tomatoes
  • 2 cups Sliced greenbeans
  • 1 cup Corn (scraped off the cob or frozen)
  • 1 cup Sliced carrots
  • 1 cup Chopped cabbage
  • 1 cup Chopped celery
  • 1 cup Diced beets (optional)
  • 1 cup each...cubed...gold potatoes, summer/zucchini squash, and turnip.
  • 2 tablespoons lemon juice
  • 1 Bay leaf
  • 2 teaspoons Marjoram
  • 1 teaspoon Thyme
  • 1/2 teaspoon Fresh ground Black Pepper
  • 1/2 cup Minced Parsley
  • 1 cup Barley
  • 2-1/2 quarts Stock of your choice
In This Recipe
Directions
  1. Melt butter and saute peppers, onions, and garlic until soft.
  2. Add stock and all ingredients except barley, parsley, and salt and simmer for 20 minutes.
  3. Add barley and parsley and simmer for 40 more minutes.
  4. Add salt to taste

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