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Soup: An Assortment of Soups

Source of Recipe

Weedy Lady


Recipe Introduction

One good recipe with several variations. This takes a very large pot -- freeze the left overs for use in the variations later. Vegetarians substitute vegetable broth for the beef broth.

List of Ingredients

1 c. pearled barley, rinsed & drained
2 c. chopped onions
3 large cloves garlic finely chopped
2 Tbsp. extra virgin olive oil
8 oz. Sliced fresh mushrooms
6 cups beef broth
1 12 oz. can V-8 Picante
1 lb. bag frozen mixed vegetables
10 oz. box frozen green beans
1/4 c. chopped fresh parsley
3 Tbsp. chopped fresh cilantro
1/2 tsp. each thyme and basil
1 can garbanzo beans
1 can great northern beans




Recipe

1. In a pot large enough to hold all of the above, saute garlic and onions over medium heat in oil until onions are transparent. Then add mushrooms and continue to saute until they give up their liquid.

2. Add barley. Stir and cook for about 2 minutes, then add all the herbs, the broth, and V-8 Picante juice. As the soup cooks and you add ingredients you may want to add more broth if you want a thinner soup.

3. Bring to boil, then turn heat down, cover and simmer 45 minutes, stiring occasionally so the barley doesn't stick to the bottom. If you use quick cooking barley you'll only need to cook it about 20 minutes in this step.
4. Add all frozen vegetables. Bring back to a boil, turn heat down to simmer again for another 20 minutes or until vegetables are "soup" tender. Add salt if needed, and plenty of fresh ground pepper.

5. Add the two cans of beans and cook another 10 or 15 minutes.

This will serve six very large bowls (16 oz. or a little more). You can eat it "as is" once. (Figure about 1/3 of the recipe). Then try these VARIATIONS:

VEGETABLE SOUP WITH A MEXICAN TWIST: Take about 1/3 of a recipe of *"Deanna's Dip" Add 1/3 of the total soup recipe above. Add 3/4 cup medium salsa, 2 Tbsp. chopped fresh cilantro, and 1/2 can chopped tomatoes.

VEGETABLE SOUP WITH A MOROCCAN TWIST: Take 1/3 of the basic soup recipe and add 1/2 tsp. cinnamon; 1/2 tsp. cumin/ 1/2 tsp. turmeric; 1/8 tsp. cayenne; 1/2 tsp. Hungarian paprika; 1/4 tsp. powdered ginger; 1/4 c. chopped fresh cilantro; and a little more freshly ground pepper. (Yes, ALL if that!) It is the best combination of all.

* DEANNA'S DIP
A no fat delicious salsa appetizer to use with tortilla chips.


2 cups chopped tomatoes (or 1 can chopped tomatoes drained well)
1 16 oz. can black olives, chopped fine
1 4 oz. can chopped chiles, drained
6 green onions, finely sliced
1 tsp. Garlic salt
4 Tbsp. red wine vinegar

Mix all and chill for 2-3 hours.

Serve this with corn (tortilla) chips.