Dad's Veggie Soup
2 - 16 oz bags of Mixed Frozen Veggies ( peas, corn, green beans, carrots)
14 oz can of Swanson Vegetable Broth
4 Beef Bullion Cubes
1 Cup Quick Barley
1 lb of diced potatoes (I buy the 2lb diced frozen and use 1/2)
28 oz can of Petite Diced Tomatoes
28 oz can of Crushed Tomatoes
Italian Seasoning (I hear he uses Basil now)
Pepper
Put all of the veggies in a stock pot and add enough water to cover.
Boil those with Swanson Veggie Broth and Bullion Cubes
Cook Barley according to instructions on box.
Boil potatoes in another pot.
Once veggies seem cooked, add cans of tomatoes, potatoes, barley, Italian Seasoning & Pepper to taste. Bring to a boil.
Fill canning jars while hot and seal. Makes 24-8oz jars or 12-16oz jars but you need to evenly disburse the veggies and broth throughout. Refrigerate after it cools and seals.
Add S&P to taste after you reheat.
I also add Olive Oil and Cheese YUM!
My dad has been making it for YEARS and I've only finally tried it recently and now can't get enough.
14 oz can of Swanson Vegetable Broth
4 Beef Bullion Cubes
1 Cup Quick Barley
1 lb of diced potatoes (I buy the 2lb diced frozen and use 1/2)
28 oz can of Petite Diced Tomatoes
28 oz can of Crushed Tomatoes
Italian Seasoning (I hear he uses Basil now)
Pepper
Put all of the veggies in a stock pot and add enough water to cover.
Boil those with Swanson Veggie Broth and Bullion Cubes
Cook Barley according to instructions on box.
Boil potatoes in another pot.
Once veggies seem cooked, add cans of tomatoes, potatoes, barley, Italian Seasoning & Pepper to taste. Bring to a boil.
Fill canning jars while hot and seal. Makes 24-8oz jars or 12-16oz jars but you need to evenly disburse the veggies and broth throughout. Refrigerate after it cools and seals.
Add S&P to taste after you reheat.
I also add Olive Oil and Cheese YUM!
My dad has been making it for YEARS and I've only finally tried it recently and now can't get enough.
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