Ingredients
- 14 cup carrot
- diced
- 14 cup rutabaga
- diced
- 14 cup celery
- diced
- 14 cup onion
- diced
- 1 cup crushed tomatoes
- 14 cup peas
- 14 cup frozen green beans
- 2 tablespoons pearl barley
- cooked
- cooled
- 14 cup alphabet pasta
- cooked
- cool
- 3 cups water
- 2 chicken bouillon cubes
- 2 beef bouillon cubes
- 2 tablespoons cornstarch
- dissolved in
- 14 cup water
Instructions
- In soup pot, add water and bouillon.
- Bring to boil; simmer, covered, 15 minutes
- Add carrots, rutabaga,celery, and onions; simmer 15 mins or until tender but not mushy.
- Separately cook, rinse, drain, and cool barley and alphabet pasta; set aside.
- After vegetables are tender, add tomatoes, peas, and green beans.
- Simmer an additional 5 mins; stir in cornstarch and water.
- Allow soup to thicken slightly and add barley and pasta.
- Heat only long enough to warm all ngredients.
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