Grandma's Vegetable Soup - Kraft Recipes Top
Comida Kraft
Recipe Box

Grandma's Vegetable Soup

Prep Time
Total Time


What You Need

Showing deals in -1, -1 -1
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Place the roast in a Dutch oven and cover with water. Place in 350 degree oven for 3 hours. Remove meat from liquid to cool.
  • Peel potatoes and dice coarsely. Peel onion, cut in half and chop coarsely. Cut mini carrots into 3 pieces each. Add to the liquid as each item is done. Add the celery and barley. Add more water if needed. Set to simmer for about 30 minutes.
  • Meanwhile, shred or dice the meat from the cooked roast. Add to the mixture and heat through. When the carrots are done to your liking and the barley is tender it is ready to eat. Season to taste with salt & pepper.

Special Equipment Needed


I take the coarse, sometimes bitter, stalks of celery from the outside when cleaning a full stalk and dice it up as I work. Put this in a container in the freezer for use in soups and stews. If you are on a restricted fat diet, cool the juices from the roast when it comes out of the oven and lift the fat off. This can be done 2 or 3 days ahead of planned use of the soup.

Ratings & Reviews