Vegetable Noodle Soup
When supplies are low and a trip to the store doesn’t appeal for one reason or another, you can nearly always make a pot of vegetable soup with what is on hand. If you have a meaty soupbone in the refrigerator or freezer, so much the better, but you can make do without it by strengthening the stock with canned consomme or as many beef cubes as you can spare for what is meant to be a money-saving main dish. This recipe makes about 3 quarts, click here
Featured Vegetable Soup Recipe
Ingredients
- 1 cup white beans (pea, marrow, etc.), washed meaty beef soupbone
- 1/4 cup barley
- 1/4 cup lentils
- 2 medium onions, diced
- 1 pt. tomatoes, coarsely chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1/2 pt. peas
- 1/2 pt. corn
- 3 sprigs parsley, chopped
- 1/2 tsp. thyme
- 1/4 tsp. celery seed
- 1 good-size bay leaf
- 1 cup noodles (elbows, ditalini, any small noodle) salt and pepper to taste
Recipe
- Soak the beans for one hour in cold water so they will not take up much of the water for the soup stock.
- Bring the soaked beans to a boil in 2 quarts water (do not salt).
- Let beans boil 3 minutes.
- Reduce heat.
- Add soupbone, barley and lentils; cover pot and let simmer 20 minutes.
- Add all remain ing ingredients except noodles and let simmer 1-1/2 hours skimming occasionally.
- In a separate pan, cook noodles a dente, drain and add to soup 10 minutes before serving.