Rhondas Vegetable Soup Food
RHONDA'S VEGETABLE SOUP
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
Categories Vegetable Soup
Time 50m
Number Of Ingredients 7
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
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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