Comida Kraft
Recipe Box

Grandma's Vegetable Soup

 herbsoap
Prep Time
0
min.
Total Time
4
hr.
Servings

0

What You Need

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Make It

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  • 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.

Notes

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

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