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.
Enjoy! 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
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Thanks for your visit xođź’–
