Vegetable Soup

Photo by Stephanie Knewasser

From the kitchen of AnnMarie Barkwell

In a large soup pot:

2 Tbsp oil

1 potato, diced

2 small onions, chopped

3 carrots, diced

1/2 c green beans (fresh or frozen)

3 stalks celery, sliced thin

1 to 1 1/2 tsp salt

1/4 tsp pepper


1/2 c zucchini &/or cabbage


small pieces of broccoli

or any vegetable

Sauté 1 to 2 minutes, stirring often


1 (8oz) can Hunts tomato sauce

2 1/2 to 3 quarts water

Bring to a boil.

Lower heat & let simmer for about 1 hour.

Twenty minutes before soup is done, add:

1/2 c barley

1 can beans or 1 c cooked pasta (like pastina)