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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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I began making this soup when my children were little. It was a good way to clean out the left overs in the frig as well a way to get my kids to eat lots of veggies. My children named the soup and I couldn't change the name though it's not an appetizing title. Ingredients:
1 1/2 lbs stewing beef |
5 -6 carrots (1/2 inch dice) |
10 ounces frozen baby lima beans |
10 ounces frozen broccoli florets |
1/4 cup barley |
1 small zucchini (diced) |
1 small yellow squash (diced) |
1 (28 ounce) can diced tomatoes with juice |
1 (1 1/2 ounce) package knorr vegetable soup mix |
32 ounces beef broth |
11 1/2 ounces v8 vegetable juice |
1 cup small shell pasta |
1/4 cup olive oil |
Directions:
1. Brown Beef in hot oil in pan.
2. To this add beef Broth with the Knorr soup mix, barley that has been soaked for a few hours in water.
3. Add canned tomatoes and V-8 juice to suit your taste.
4. Add vegetables longest cooking first such as the lima beans, carrots then broccoli, zucchini and squash.
5. Add pasta last. It will swell and get over cooked if you cook too long. I usually turn the soup off and add the pasta, stir and let set about 1/2 hour. Or you can cook the pasta of choice separate and add to individual soup bowls as you serve it. You can adjust to your personal taste by adjusting V-8, beef broth and water.
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