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Prep time
1 hour
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Cook time
1 hour
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Serves
Depends how much you tweek it.
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. BTW, this recipe is just a template. If you've got some favorite veggies to add, do so. Just adjust the times you add them. The "harder" the veg, such as roots, add them early, "softer", add later. Also, if you like, substitute the barley with your favorite beans. Have fun with this recipe. It's EXTREMELY versatile and forgiving....BUT OH SO GOOD!!!! —Roger Dube
Ingredients
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3 cups
Chopped Bell Peppers
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2 cups
Chopped Onions
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3
Cloves of garlic
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4 tablespoons
Unsalted butter
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4 cups
Diced tomatoes
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2 cups
Sliced greenbeans
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1 cup
Corn (scraped off the cob or frozen)
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1 cup
Sliced carrots
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1 cup
Chopped cabbage
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1 cup
Chopped celery
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1 cup
Diced beets (optional)
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1 cup
each...cubed...gold potatoes, summer/zucchini squash, and turnip.
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2 tablespoons
lemon juice
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1
Bay leaf
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2 teaspoons
Marjoram
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1 teaspoon
Thyme
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1/2 teaspoon
Fresh ground Black Pepper
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1/2 cup
Minced Parsley
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1 cup
Barley
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2-1/2 quarts
Stock of your choice
Directions
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Melt butter and saute peppers, onions, and garlic until soft.
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Add stock and all ingredients except barley, parsley, and salt and simmer for 20 minutes.
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Add barley and parsley and simmer for 40 more minutes.
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Add salt to taste
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