Vegetable Soup

A good homemade stock is the key!

4-8 C of stock, any type
1/2 of an onion, chopped & sauteed
2 cloves of garlic (sautee w/onion)
1 can petite diced tomatoes
1 can green beans, drained
1/4-1/2 head of cabbage
1 or 2 stalks of celery (may sautee w/onion)
2-3 C frozen mixed veggies
any leftover veggies
1-2 handfuls of barley
2 bay leaves
optional spices to taste:
1/2-1 tsp basil
1/4-1/2 tsp oregano
salt & pepper

Sautee the onion, garlic, & celery in large stock pot. Add stock. Add veggies & barley. Add bayleaf. Simmer 2 hours or until desired doneness. Adjust liquid if needed & add spices the last hour or so of cooking. Remove bay leaves before serving.

Add beans or leftover meat for more protein. Substitute regular rice for the barley.

Do not add mushrooms if you want to freeze some of this, as they will be chewy when thawed.

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