Vegetable Soup Ii

Name: Vegetable Soup Ii
Ingredients: 2 stalks celery, chopped; 1 onion, chopped; 3 tablespoons olive oil; 4 cups chicken broth; 2 cups beef broth; 1 (14.5 ounce) can peeled and diced tomatoes with juice; 1 (12 fluid ounce) can tomato-vegetable juice cocktail; 1/3 cup uncooked alphabet pasta; 1/3 cup quick-cooking barley; 2 (15 ounce) cans mixed vegetables, with liquid; 1 (11.25 ounce) can baby kernel corn, with liquid; salt and pepper to taste

12 ingredients

3 steps

Ingredients

2 stalks celery, chopped
1 onion, chopped
3 tablespoons olive oil
4 cups chicken broth
2 cups beef broth
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (12 fluid ounce) can tomato-vegetable juice cocktail
1/3 cup uncooked alphabet pasta
1/3 cup quick-cooking barley
2 (15 ounce) cans mixed vegetables, with liquid
1 (11.25 ounce) can baby kernel corn, with liquid
salt and pepper to taste

Directions

1

In a large pot over medium heat, saute the celery and onion in the oil for 5 to 10 minutes, or until onions are tender. Add the chicken broth, beef broth, tomatoes with juice and tomato-vegetable juice cocktail.
2

Bring to a boil, add the pasta and the barley, reduce heat to low and simmer for 20 minutes, or until the pasta and barley are tender.
3

Add the mixed vegetables and the corn and bring the soup back to a boil. Then reduce the heat to low and allow the soup to simmer for 15 more minutes.