Vegetable Soup

This is my Mom's recipe -- hand written on a piece of note paper from February 1993! I guess that's a kind of reminder for me as to just how long I've really be doing this . . .

VEGETABLE SOUP

Beef

onion

garlic

tomatoes

tomato or V8 juice

barley

lentils

mixed vegetables

4-5 medium potatoes

cabbage

water

seasonings

bay leaf

salt

pepper

Put it all in a pot and simmer for several hours.

Better the second day. Can be frozen and reheated.

Jen's notes:

1. Stew beef works best. But any kind will do, cut into bite-sized pieces and trimmed of fat.

2. She says "up to a whole onion chopped)

3. Minced garlic is all she notes on my recipe, but I would probably use 2 cloves chopped/minced.

4. Tomatoes can be canned or fresh; whole, diced, or crushed, and must be peeled. I usually use about 3 cans.

5. Yep, the whole can of tomato juice.

6. She says "a couple of handfuls" of barley and lentils.

7. The mixed veggies is any size bag you like, frozen.

8. The potatoes need to be cut into bite sized pieces. I never peel them.

9. She says "up to half a head of cabbage, cut-up"

10. For seasonings, she says "anything that adds flavour to soups." This means you can use fresh herbs if you have them, like basil or rosemary or sage. She also says allspice is good.

11. You add enough water to make it soupy. But remember, it will cook down, so don't feel bad if you end up adding more water later. You could also use beef broth.

rating: 3 stars. Hunk O Man loves it, the girls are pretty so-so. Great on a cold day with fresh bread or biscuits or rolls.