Thick Vegetable Soup
- 1/2 cup turnips, diced
- 1/2 cup carrots, diced
- 1/2 onions, diced
- 1 cup celery, diced
- 1 cup cabbage, diced
- 1 cup potatoes, diced
- 1 quart boiling water
- 1 quart sediment from clear soup
- 1/4 cup pearl barley, cooked
- Few grains pepper
- 1 tsp salt
Scald turnips, onions, carrots and cabbage in boiling water. Cook in 1 quart boiling salt water for 30 minutes (be patient, you rascal). Add the sediment left from clear soup, potatoes, celery, pearl barley and more salt, if needed. Let simmer until vegetables are tender.
Submitted by Jul 25, 2009
15 min
30 min
45 min