Pat's Easy Vegetable Soup 🍲🥕

This hearty and flavorful vegetable soup is perfect for a cozy dinner or a quick lunch! Loaded with vegetables and rich in nutrients, this recipe is incredibly easy to make, even on a busy day. Serve it with a piece of crusty bread or a sprinkle of parmesan for that extra touch of comfort! 🍞🧀

Ingredients

For the soup base

• 1 (46 oz.) can tomato juice
• 2 (10 oz.) packages frozen mixed vegetables
• 1 (10½ oz.) can condensed beef broth
• 1 cup water
• ½ cup Quaker Scotch Brand Quick pearled barley
• 1 tablespoon instant minced onion
• 1 tablespoon sugar
• ½ teaspoon thyme leaves, crushed
• 1 bay leaf

Instructions

1. In a 4-quart saucepan or Dutch oven, combine all the ingredients.
2. Cover and bring to a boil, then reduce the heat.
3. Let it simmer for 10 to 12 minutes or until the barley is tender.

💡 Pro tip: If you want to elevate the flavors, sauté some minced garlic and chopped onions in a little olive oil before adding the other ingredients. This will add a delightful depth to your soup!

Variations

• Add Protein: Toss in some cooked cubed chicken or beans for added protein and heartiness.
• Spicy Kick: Add a dash of red pepper flakes for a little warmth!
• Herb Garden: Fresh herbs like basil or parsley can be stirred in just before serving for a fresh, vibrant flavor.

Storage Tips

• Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days.
• You can also freeze it for up to 3 months! Just make sure to leave some space in the container for expansion during freezing. ❄️

Yields: Ten 1-cup servings
Enjoy your bowl of goodness! 🍽️