Vegetable Soup II

This is a favorite with our family. Serve with homemade bread, rolls or crackers. Make sure you soak your barley overnight if you do not have the quick cooking kind. I like to let the soup sit off the heat for about an hour when it's done to help bring out the full flavor. Yum!!

• Preparation Time: 5 mins
• Cooking Time: 40 mins
• Total Time: 45 mins
• Calories: 165 Calories

Ingredients

• 1 onion, chopped
• 3 tablespoons olive oil
• salt and pepper to taste
• 2 stalks celery, chopped
• 4 cups chicken broth
• 2 cups beef broth
• 1 (12 fluid ounce) can tomato-vegetable juice cocktail
• 1 (14.5 ounce) can peeled and diced tomatoes with juice
• ⅓ cup uncooked alphabet pasta
• ⅓ cup quick-cooking barley
• 2 (15 ounce) cans mixed vegetables, with liquid
• 1 (11.25 ounce) can baby kernel corn, with liquid

Recipe Instructions

Step 1

In a large pot over medium heat, saute the celery and onion in the oil for 5 to 10 minutes, or until onions are tender. Add the chicken broth, beef broth, tomatoes with juice and tomato-vegetable juice cocktail.

Step 2

Bring to a boil, add the pasta and the barley, reduce heat to low and simmer for 20 minutes, or until the pasta and barley are tender.

Step 3

Add the mixed vegetables and the corn and bring the soup back to a boil. Then reduce the heat to low and allow the soup to simmer for 15 more minutes.