Grandmothers Vegetable Soup
A nice warm soup on a chilly day is just what you need. Enjoy Grandmother's Vegetable Soup recipe for those days when you need to be warmed from the inside out. When it comes to healthy meal ideas, soup is probably one of the healthiest foods out there. You can pack in so many great, nutritious vegetables and get a generous dose of vitamins and other nutrients in one bowl. This vegetable soup recipe includes vegetables like onion, celery, potatoes, carrots, zucchini, peas, and tomatoes. You can also use whatever vegetables you have on hand, and include the ones you like best in your version of this classic soup recipe. This recipe would also fit nicely into a vegan diet if you chose a vegetable broth instead of a chicken or beef broth. It's always great to have easy and healthy meal ideas like this one, especially if you don't have a lot of time on your hands. The leftovers are delicious too.
This is a printable recipe.
6 cups broth (You can use chicken, beef or vegetable)
*OR you can use water and broth cubes.
1/3 cup pearl barley
2 Tablespoons butter
1 onion, peeled and diced
1 celery stick, chopped into small pieces
6 potatoes, peeled and cut into small cubes
2 carrots, peeled and cut into small pieces
1 cup chopped zucchini, (a small 6 inch zucchini) you can use both with a green skin and a yellow skin or whichever you have access to
1 cup frozen beans (or fresh if you have them)
1 cup frozen peas
1 can (796ml) diced tomatoes
1 can (796ml) crushed tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
*Note: With vegetable soup you can substitute various vegetable and omit and you do not have on hand.
In a large soup bring the broth with the barley to a boil. Once it boils, turn it down and let simmer while you are preparing the other vegetables.
Melt 2 tablespoons of butter in a large frying pan on low and add the chopped onions. Fry for 4-8 minutes until soft and golden brown, add the celery and cook another minute.
Add the fried onions and celery to the soup pot and stir in.
Prepare the potatoes,carrots and zucchini and add to the soup, keep simmering for another 20 minutes.
Add the beans and peas and cook for 5 minutes.
Add the canned diced tomatoes and crushed tomatoes and bring to a boil then turn down to simmer. Add the salt and pepper and do a taste test. Add more seasonings to your desired taste.
Cook for 10 more minutes then shut off.
*Note: If soup is too thick, you can always add a little extra water.
Nutrition Facts for:Grandmothers Vegetable Soup From Grandmother's Kitchen
Ingredients: Broth, pearl barley, butter, onion, celery, potatoes, carrots, zucchini, beans, peas, canned diced tomatoes, canned crushed tomatoes, salt, pepper.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 8 servings. * Per Serving: Calories 285, Calories from Fat 40, Total Fat 4.5g 7%, Saturated Fat 2.2g 11%, Cholesterol 8mg 3%, Sodium 973mg 41%, Potassium 1222mg 35%, Carbohydrates 50.9g 17%, Dietary Fiber, 11.8g 47%, Sugars 13.3g, Protein 12.2g, Vitamin A 93%, Vitamin C 108%, Calcium 11%, Iron 21%
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