Famous Vegetable Soup Recipe
Ingredients
| 8 c. water or vegetable cooking liquid | ||
| Yellow peas | 1/2 Cup (16 tbs), dried | |
| Green peas | 1/2 Cup (16 tbs), dried | |
| Barley | 1/2 Cup (16 tbs), dried | |
| 1/2 c. dried baby lima beans | ||
| Bay Leaf | 1 | |
| Whole clove | 1 | |
| Garlic | 4 Clove (5gm), minced | |
| Onion | 1 Cup (16 tbs), chopped | |
| Parsley | 2 Tablespoon, minced | |
| Green beans | 2 Cup (16 tbs), frozen | |
| Carrot | 1 Cup (16 tbs), sliced | |
| black pepper | 1 | |
| Salt | To Taste | |
| 1/2 c. whole wheat egg noodles, pasta, or alphabet noodles | ||
Directions
Heat water to boiling in a large, heavy soup kettle.
Meanwhile, rinse and pick over dried legumes.
Add all the ingredients except salt and noodles; turn down heat, simmer, covered, stirring occasionally.
Add more water if you desire a thinner soup.
When the soup has simmered an hour, taste; add salt as desired, then stir in noodles.
Continue to simmer until ingredients are tender, 15 to 30 minutes longer.
Taste and correct seasonings.
Meanwhile, rinse and pick over dried legumes.
Add all the ingredients except salt and noodles; turn down heat, simmer, covered, stirring occasionally.
Add more water if you desire a thinner soup.
When the soup has simmered an hour, taste; add salt as desired, then stir in noodles.
Continue to simmer until ingredients are tender, 15 to 30 minutes longer.
Taste and correct seasonings.
Chef
