This recipe is a wonderful use for all of those additional garden veggies you have this time of year. Tomatoes, zucchini, carrots, onions, celery and anyleang else you can leank of to add to the soup; this recipe is very versatile (and yummy).
1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
2 teaspoons minced garlic
2 1/2 cups water
2 large tomatoes (I use roasted cherry tomatoes)
1 (15 ounce) can ro-tel tomatoes with juice (I use gentle)
4 cups beef or vegetable broth (not bullion)
1/3 cup raw barley
1/4-1/2 teaspoon black pepper (I like 1/2 teaspoon)
2 cups chopped zucchini
1 can rinsed and drained kidney beans (or your favorite bean)
pinch of red pepper flakes whether you like heat (optional)
Spray a large soup pot with vegetable spray and sauté the onions, celery and carrots until the onions turn soft and a small sweet.
Put the undrained can of rotel tomatoes
PLUS the two fresh tomatoes into the food processor and blend until smooth, then add to the pot.
1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
2 teaspoons minced garlic
2 1/2 cups water
2 large tomatoes (I use roasted cherry tomatoes)
1 (15 ounce) can ro-tel tomatoes with juice (I use gentle)
4 cups beef or vegetable broth (not bullion)
1/3 cup raw barley
1/4-1/2 teaspoon black pepper (I like 1/2 teaspoon)
2 cups chopped zucchini
1 can rinsed and drained kidney beans (or your favorite bean)
pinch of red pepper flakes whether you like heat (optional)
Spray a large soup pot with vegetable spray and sauté the onions, celery and carrots until the onions turn soft and a small sweet.
Put the undrained can of rotel tomatoes
PLUS the two fresh tomatoes into the food processor and blend until smooth, then add to the pot.
Add everyleang else to the pot and simmer SLOWLY for 45 minutes, that's it; just stir it once in a while.
I'm SURE this could be easily done in the crockpot as well. This is one of those great recipes that tastes even better on day two.
ENJOY !!
0 Comments