Recipe of the Week

Recipe of the Week
Bob’s Hearty Vegetable Soup

2½ quarts water
1 medium onion, chopped
2 chicken bouillon cubes
6 carrots, sliced
6 celery stalks, diced
1 46-oz bottled low sodium vegetable juice
4 medium red potatoes, diced
½ pkg frozen okra, sliced
½ small cabbage, chopped
1 14.5-oz can diced tomatoes
1 15-oz can garbanzo beans
1 cup frozen corn
1 cup frozen peas
1 cup quick barley
2 Tbsp Worcestershire sauce
1 tsp Tabasco sauce, more to taste

Add 1 quart of water to a 10-qt pan and bring to a rolling boil. Add onion and bouillon cubes. Cook while chopping carrots and celery, about 10 minutes. Add carrots, celery, and vegetable juice. Continue cooking while dicing potatoes, slicing okra, and chopping cabbage. Add potatoes, okra, cabbage, tomatoes, beans, corn, and peas. Add remaining 1½ quarts water to pot. Add Worcestershire and Tabasco sauces. Cook until vegetables are almost tender. Add barley and cook 10 minutes or until vegetables are tender. Serves 8.

Wine recommendation – Tassel Ridge Pizzeria & Pasta Too!® Pizzeria & Pasta Too! is a light dry red wine with juicy plum notes made entirely from Sabrevois grapes grown in our Mahaska County vineyards.

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