Thick & Hearty Veggie and Barley Soup
Delicious, hearty vegetarian soup
Servings 12 servings
Ingredients
- 64 ounces beef broth (8 cups)
- 1 onion chopped
- 2 teaspoons Worcestershire sauce
- 1 teaspoon thyme
- 1 teaspoon oregano
- 2 bay leaves
- salt & pepper, to taste
- 1 (14 ounce) can of diced tomatoes undrained
- 1 cup celery chopped
- 2 cups carrots chopped
- 1 cup water
- 1/2 cup barley optional
- 1/2 cup wild rice optional
Instructions
- In a large stockpot, bring broth, onion, Worcestershire sauce, thyme, oregano, bay leaves, salt & pepper to a boil. Reduce heat and let simmer for 90 minutes.
- Add tomatoes, celery, carrots, water, barley & rice. Return to boiling, then cover.
- Reduce heat and let simmer for 1 hour or until veggies are tender. Add more water if "too thick".
- Remove bay leaves and serve!
- Freezer directions: Let cool and and put in freezer-friendly bags or containers. Make sure you label it!