Kitchen Sink Veggie Soup
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Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
 
This is a really easy and inexpensive meal that the whole family will enjoy. It also freezes very well!
Ingredients
  • Large pot of water.
  • 5-7 beef bouillon cubes or beef stock. Amount varies depending on how "beefy" you like it to taste. If you need the soup base to have more flavor simply add more beef stock or cubes.
  • 1 bag of baby carrots chopped or peeled whole carrots peeled/chopped.
  • 3 cans green beans
  • 3 cans stewed tomatoes - make sure you get plain stewed tomatoes and NOT ones seasoned with garlic, jalapeno, or any other additions. lol
  • 3 cans lima beans
  • 3 cans corn
  • 3 cans peas
  • 1 zucchini
  • Barley
Instructions
  1. Heat large pot of water with beef cubes or beef stock.
  2. Add in carrots.
  3. Cook 45 minutes on medium heat.
  4. Drain and add in green beans, tomatoes, lima bens, corn, and peas.
  5. Cook 30 minutes.
  6. Add in chopped zucchini.
  7. Cook 30 minutes.
  8. Add salt and pepper to taste.
  9. Continue stirring every 10 minutes.
  10. Taste test the broth to make sure it is flavored enough for you. You can always add in additional stock or cubes and cook longer.
  11. Taste carrots to make sure they are soft enough.
  12. Cook barley in separate medium sized pot. Make enough for whomever wants to add it into their bowl. I usually make 1-2 cups.
Recipe by Comeback Fitness at https://laurareadel.com/2016/01/kitchen-sink-veggie-soup/