Vegetable Soup
(1 vote)
Instructions
1. Saute onions and garlic in olive oil until lightly golden.
2. Stir in beef broth, carrots, celery, turnips and any hard vegetables such as potatoes.
3. Add celery seed and thyme.
4. Simmer for half an hour, or until vegetables are tender.
5. Stir in pureed tomatoes, peas or corn, lima beans, or greens.
6. Simmer for another 15-20 minutes before serving.
7. Serve with grated Parmesan cheese.
Note: If using quick-cooking barley, it can be added now along with small pasta. If using regular dry barley, cook it separately until tender.
Variations: Any kind of vegetable that you prefer can be substituted. 1-2 cups of shredded cooked beef or ham may be added during the last 15 minutes.
