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Easy as Pie Veggie Soup

What you need: 

1 cup quick-cooking barley
2 cups of yellow vegetable broth
1 can diced tomatoes w/ Italian herbs - do not drain
1 cup water
1/2 cup canned squash
1/2 can black beans
1 can Mexican corn drained
Spike seasoning - as much as you want
pinch salt (optional)
shake of pepper

What you do: 

Cook barley according to the directions. Pour the broth, water and squash in medium sized pot.
Use wisk to help dissolve squash into the broth. (A blender would work well too).
Add can of tomatoes with juice. Drain the beans, rinse and add 1/2 cup to the broth.
Add the corn and the rest of the ingredients and heat thoroughly. Serve hot.
To save time I started the broth and the barley separately and then just added the barley at the end.
This soup tastes great and is so easy to make.

Preparation Time: 
Cooking Time: 


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