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 ⓘ
Instructions
- 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.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
415
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).