Thursday, October 30, 2014

Vegetable Soup

I make this vegetable soup often
in Autumn and Winter.
The Parsnips replaces the salt for flavour



I box (900ml)  Campbell's chicken
 or beef broth.
(this is also sold with low Sodium)

About 3/4 cup soup mix. 
The one I use has barley,
 rice and split peas in it.

1 can tomato soup.(10oz)
4 cups of water, (approximately)
I medium onion chopped
1 garlic clove finely chopped or minced
1 celery stock chopped
1 medium turnip diced
4-6 carrots sliced
4 parsnips diced
4 potatoes diced
About 2 tbsp. parsley
pepper to taste

Add chicken broth to pot 
with the soup mix,
  tomato soup, water, 
onion, garlic, & celery. 

Add the rest of the vegetables & pepper.

(I don't use salt. I find the parsnips give a good flavor)

Bring to a boil and simmer approx. 1/2 hr.

Remove from heat and add the parsley.


Check out my soup recipe
with frozen chopped vegetables.
click here to view Vegetable Tomato Soup

I dried my parsley this yr.
to view click on Parsley

Thanks for your visit xođź’–