Vegetable Soup II You Have To Try

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Vegetable Soup II

"This is a favorite with our circle of relatives. Serve with home made bread, rolls or crackers. Make sure you soak your barley in a single day in case you do no longer have the fast cooking type. I want to allow the soup sit off the heat for about an hour when it is achieved to assist carry out the entire taste. Yum!!"

Ingredients :

2 stalks celery, chopped
1 onion, chopped
3 tablespoons olive oil
4 cups chook broth
2 cups red meat broth
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (12 fluid ounce) can tomato-vegetable juice cocktail
1/three cup raw alphabet pasta
1/three cup quick-cooking barley
2 (15 ounce) cans mixed veggies, with liquid
1 (11.25 ounce) can child kernel corn, with liquid
salt and pepper to flavor

Instructions :

Prep : 5M	Cook : 10M	Ready in : 45M

In a big pot over medium warmth, saute the celery and onion in the oil for five to 10 minutes, or until onions are soft. Add the chook broth, red meat broth, tomatoes with juice and tomato-vegetable juice cocktail.
Bring to a boil, upload the pasta and the barley, reduce warmth to low and simmer for 20 minutes, or until the pasta and barley are tender.
Add the combined veggies and the corn and bring the soup returned to a boil. Then lessen the heat to low and allow the soup to simmer for 15 extra mins.

Notes :

Try the usage of a Reynolds® gradual cooker liner for your slow cooker for simpler cleanup.

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