Bethel College food services
"Vegetable soup allows for a great amount of creativity. Left-over vegetables can be added and new combinations tried to make the soup a little different each time it is made."
1/2 cup diced celery
1/2 cup diced onions
1/2 cup diced carrots
1/2 cup shredded cabbage
1/2 cup peas
1/2 cup lima beans
1/2 cup barley (optional)
3 quarts beef stock
Prepare vegetables and add to hot beef stock.
Cook until vegetables are tender.
Add barley (if desired) and cook until tender.
Leftover vegetables and beef can be added, heat through.
Season to taste.
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