Dilled Barley Vegetable Soup

Page 91

Cuisine: North American | Course Type: Soups and Stews

(1 review)

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Recipe Reviews

I love making this in bulk when I need to cook vegetarian for a crowd. I make two double recipes in each of my two 5 quart crackpots. I double everything except for the frozen corn where I use a pound bag instead of 2 10 ounce packages. This makes the crackpots very full and I do no use all of the liquid. You can bring vegetable broth with you and scoop out enough of the soup so that you can thin the remainder to taste when serving. I also always use black beans instead of red beans. If I don’t have fresh mushrooms on hand, I substitute dried mushrooms. I also like to freeze single sized servings so if I need something for lunch, I can always grab one of these. It is very filling with multicolored flavors and textures. I prefer it with everything chopped small.

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