Vegetable Soup
Vegetable Soup is an moderately easy dinner. Made with soup bones for stock, 1 bunch carrots, 2 large turnips, 1 heart celery and 2 large onions, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
In a large 4-quart kettle place soup bones and 4 quarts of water until boiling.
Turn flame down and boil slowly for 2 hours. Chop all vegetables into bite-size pieces and place in kettle; boil until vegetables are tender, about 1/2 hour before serving.
Add 1/2 cup barley to soup and cook for 1/2 hour more.
Serve with corn bread.
Serves 6 to 8 people.
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