Hearty Vegetable Soup Made Easy

2013-06-30
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Ingredients

  • 2 cups of my vegetarian pasta sauce
  • ½ cup Pearl Barley – soaked overnight
  • ½ cup Yellow split peas – soaked overnight
  • 1kg fresh vegetables; chopped celery, green beans
  • Cauliflower, potatoes, tomatoes, carrots, sweet corn kernels etc
  • 2lt water/stock
  • A few bay leaves/curry leaves
  • 2 small chilies – chopped (optional)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Parmesan for garnish (optional)

Method

In a large heavy base pot add the above and bring to boil. Then cover and simmer for 1.5 to 2 hours stirring occasionally to make sure that it does not stick to the base. Check the seasoning before serving topped with parmesan (optional) and crusty bread.

Variations and Suggestions

Use vegetables of your choice but I found these vegetables selected gave me the best result so far.  To enhance the flavour further use vegetable stock but make that sure you reduce the quantity of salt used and vice versa use more salt if preferred when you are only using water for this recipe. The two cups of cooked sauce used in this recipe will also deliver some salt to this dish so be aware of it and use as you prefer.

Whenever time permits I go through the process of enhancing this soup by sautéeing 100g of chopped onion and 4 cloves of grated garlic, celery, chopped chili in some olive oil for 10 minutes or so before adding all of the above ingredients then cook. However this easy soup is designed for those who want a healthy meal but don’t have the time to cook and watch over the stove. Some stock added to this recipe instead of water will deliver greater results. I also add about 50g of my own ready-made and cooked onion, garlic, ginger and chili combined condiment which I keep ready in the freezer to  further enhance the flavours of my dishes and when I use it here I omit the chili. I intend to provide you with the recipe soon.

Bought supermarket sauces can be used instead of my ready-made sauce but I would certainly recommend you try my sauce first. Happy cooking!

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