Rhondas Vegetable Soup Food

RHONDA'S VEGETABLE SOUP

Rhonda's VEGETABLE SOUP image

This Vegetable Soup is so easy. You can make a Big Batch to Freeze some for later. Or make a smaller amount. 2 Chicken Broth, 1 Beef Broth, 1 small onion, 3/4 cup barley. 2 bags vegetables. I used Kroger Gumbo Vegetable Soup Blend Vegetables.

Provided by Rhonda O

Time 50m

Number Of Ingredients 7

Ingredients

3 32 oz. box chicken broth
2 32 oz. box beef broth
1 c barley
1 medium diced onion
1 28 oz. can(s) diced tomatoes
3 12 oz. bag(s) frozen soup vegetables
1 oz. jar(s) better than bouillon roasted chicken base

Steps:

1. starting with a very large soup pot. add all broth and onion. let simmer until heated. add canned tomatoes, including liquid.
2. add frozen vegetables. let simmer. then add the bouillon base. starting with a teaspoon at a time. stir and taste! then add more to your liking. this adds flavor and saltiness. this does not need salt. but you can add cracked black pepper if you like.
3. let simmer for 20 minutes. then add barley. simmer for 10 minutes. at this time you can add pre cooked meat or pasta if you choose.

CHINESE NOODLES IN SOUP RECIPE

Chinese Noodles in Soup Recipe image

Noodles in soup are far more popular than fried noodles. This recipe for Chinese noodles in soup comes from Chef Deh-ta Hsiung.

Provided by Rhonda Parkinson

Categories Side Dish Appetizer Dinner Lunch Soup

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

8 ounces chicken breast or pork fillet (or ready-cooked meat)
3 to 4 small Chinese dried mushrooms (soaked)
4 ounces sliced bamboo shoots (rinsed and drained)
4 ounces spinach leaves, lettuce hearts, or Chinese leaves
2 spring onions (finely shredded)
1 pound fresh or 9 ounces dried egg noodles
2 1/4 cups stock
2 tablespoons seasoned oil
1 teaspoon salt
1/2 teaspoon soft brown sugar
1 tablespoon light soy sauce
2 teaspoons Chinese rice wine

Steps:

Gather the ingredients.
Thinly shred the meat. Squeeze dry the soaked mushrooms and discard any hard stalks. Thinly shred the mushrooms. Set aside.
Cook the noodles in boiling, salted water according to the instructions on the packet, then drain and rinse under cold water. Shake off excess water and place in a serving bowl.
Bring the stock to a boil and pour over the noodles; keep warm.
Heat the oil in a preheated wok, add about half the spring onions and all the meat; stir-fry for about 1 minute.
Now add the mushrooms, bamboo shoots, and greens and stir-fry for another minute. Add the salt, brown sugar, light soy sauce, rice wine, and sesame oil.
Pour the "dressing" (meat and vegetables) over the noodles, garnish with the remaining spring onions, and serve.

Nutrition Facts : Calories 321 kcal, Carbohydrate 25 g, Cholesterol 71 mg, Fiber 2 g, Protein 26 g, SaturatedFat 2 g, Sodium 1063 mg, Sugar 4 g, Fat 12 g, ServingSize 4 servings, UnsaturatedFat 0 g

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