I make this vegetable soup often
in Autumn and Winter.
The Parsnips replaces the salt for flavour
Ingredients:
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
Instructions:
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.
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I dried My Parsley this yr. to view click on Parsley |
Thanks for your visit xođź’–
