Vegetable Soup II

This is a favorite with our family. Serve with homemade bread, rolls or crackers. Make sure you soak your barley overnight if you do not have the quick cooking kind. I like to let the soup sit off the heat for about an hour when it’s done to help bring out the full flavor. Yum!!

Step: 1

In a large pot over medium heat, saute the celery and onion in the oil for 5 to 10 minutes, or until onions are tender. Add the chicken broth, beef broth, tomatoes with juice and tomato-vegetable juice cocktail.

Step: 2

Bring to a boil, add the pasta and the barley, reduce heat to low and simmer for 20 minutes, or until the pasta and barley are tender.

Step: 3

Add the mixed vegetables and the corn and bring the soup back to a boil. Then reduce the heat to low and allow the soup to simmer for 15 more minutes.

Per Serving: 165 calories; protein 6.1g; carbohydrates 24.1g; fat 5.3g; sodium 879.6mg.

The word “stew” can refer to both a dish and a make dishes method. Stewing involves slowly cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, instead it does have a few piece of differences. The meat is chopped into few of pieces instead of being cooked whole , and the liquid all of it covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.