Vegetable Soup

8 ingredients
5 steps

Ingredients

  • soup bones for stock
  • 1 bunch carrots
  • 2 large turnips
  • 1 heart celery
  • 2 large onions
  • 1 bunch parsley
  • 4 large potatoes
  • salt to taste

Directions

  1. 1
    In a large 4-quart kettle place soup bones and 4 quarts of water until boiling.
  2. 2
    Turn flame down and boil slowly for 2 hours. Chop all vegetables into bite-size pieces and place in kettle; boil until vegetables are tender, about 1/2 hour before serving.
  3. 3
    Add 1/2 cup barley to soup and cook for 1/2 hour more.
  4. 4
    Serve with corn bread.
  5. 5
    Serves 6 to 8 people.

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