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.

I dried My Parsley this yr.

to view click on Parsley

Thanks for your visit xođź’–