For a cold winter day try this recipe for vegetable soup that appeared in our sisters’ 1977 cookbook. Sr. Geralda Meskill made this recipe and just loved it! “I don’t usually like soup but this is delicious!” she said. “It could be a meal.”
Course
Main
Cuisine
Soup
Skill level
Intermediate
Servings
6-8
Prep time
1/2 hour
Cook time
3 hours
Ingredients
1 cup
dried Lima beans
1 lg.
onion, chopped
1/2 cup
barley
1 cup
fresh or frozen green beans
2 tbsp.
butter
2 x 2 inch
piece of salt pork
1 (13 oz.) can
chicken broth
4 oz.
tomato sauce
1 clove
garlic, minced
2 lg.
whole, peeled potatoes
4 stalks
celery, chopped
1 can
red kidney beans
1 cup
frozen or canned peas
2 tbsp.
oil
3 lg.
carrots, sliced
2 tbsp.
chopped parsley
To taste
salt and pepper
3 quarts
cold water
Instructions
Place all ingredients in a large kettle and add three quarts cold water and one can broth (or substitute two packages chicken bouillon). Bring to a boil and reduce heat, then simmer for 3 hours. When finished, remove salt pork. Then remove whole potatoes; mash and return to soup. Serve soup, sprinkled with Parmesan cheese.
