Now that we live close enough to do it, we usually go see Mom and Dad on Saturday. Friday I made a pot of vegetable soup to take with us. I always use a 20 cup stockpot, sometimes it is only half full, three quarters full and sometimes to the top. It is just the pot I like to use. Any leftover vegetables in the refrigerator are used and if there are none I use can and frozen ones. This is not your typical vegetable beef soup as you will see in the following recipe.
Char’s Vegetable Soup
INGREDIENTS
- 1 Tablespoon Olive Oil
- 2 – 28 oz cans diced tomatoes
- 2 – T Watkins Beef Soup and Gravy Base
- 2 – c boiling water
- 1/3 c diced green pepper
- 1 – small red pepper
- 2 – medium onion, chopped
- 2 – ribs celery, chopped
- 1 – pound Polska Kielbasa, chopped in circles
- 2 – teaspoons Watkins Italian Seasoning
- 2 – teaspoons garlic, minced
- 1 – 16 oz. can Northern Beans, drained
- 1 – 16 oz. can Pinto Beans, drained
- 1 – 16 oz frozen Corn
- 1/4 to 1/2 cup mini barley
- 3 – c uncooked noodles
- Salt and Pepper to taste
The only leftover vegetable I had in the refrigerator was about half a cup of mixed vegetables and 2 baked potatoes. Both of these were added at the end. Potatoes were diced up.
DIRECTIONS:
- Heat pot with olive oil and add onion, green and red peppers, and celery.
- Combine the boiling water and Watkins Beef Soup and Gravy Base.
- Add this to the pot with tomatoes, Polska Kielbasa, both types of beans, garlic, barley and Watkins Italian Seasoning.
- Bring to a boil, turn down heat, cover with lid and simmer for 30 minutes.
- Add cooked noodles and frozen corn.
- Taste and add salt and pepper to taste.
I have made this many different ways. It all depends on the leftovers in the refrigerator and your pantry. Italian Sausage and Smoked Sausage is really good in this also.
It’s a gloomy rainy day here in Versailles but we had a great service in church this morning and are getting ready to walk out the door to go hear ApologetiX in concert so it’s a great day. Hope you have a great day also.
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