Vegetable Soup


Serves: 9
Total Calories: 187

Ingredients

2 pounds boneless stew meat
8 cups water
1 salt and pepper
1 (6-ounce) can tomato paste
1 large onion, sliced thin, divided
1 soup bone
1/3 cup barley
1 (32-ounce) can tomato, undrained
2 (10-ounce) packages frozen mixed vegetables, or 2 (16-ounce) cans mixed vegetables
1 large potato, chopped
1 (16-ounce) can whole kernel corn
3 sprigs parsley, finely cut
1/4 teaspoon rosemary
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/2 bay leaf

Directions:

Cut meat into small chunks. Place in large Dutch oven. Add water, salt, pepper, tomato paste, 1/2 onion, and soup bone. Simmer, covered, for 1 1/2 hours, or until meat is tender. Remove bone; skim fat from top. Add barley; simmer for 45 minutes. Add rest of onion, tomatoes, vegetables, parsley, rosemary, marjoram, thyme, and bay leaf. Simmer until vegetables are tender. Remove bay leaf. Seasonings should be omitted or adjusted, according to taste.

Nutritional Facts:

Serves: 9
Total Calories: 187
Calories from Fat: 37

This Vegetable Soup recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.




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