| HAMBURGER VEGETABLE SOUP ¼ cup wheat ¼ cup barley 1 onion chopped 1 ½ quarts water 1 tablespoon salt 1 bay leaf 1 clove garlic 1 carrot chopped in small pieces 2 stalks celery sliced thin ½ cup chopped cabbage 2 pounds extra lean raw hamburger (break into bite sized chunks) ½ cup chopped broccoli ½ cup cubed raw potatoes ½ cup kohlrabi or turnips (optional) 1 cup diced mushrooms (optional) 1 tablespoon basil 1 quart whole tomatoes and 1 can tomato sauce ¼ cup fresh or frozen peas, ¼ cup corn ¼ cup sliced zucchini ¼ cup sliced yellow crook neck squash. Bring to boil in 4 quart saucepan: water, wheat, barley, onions, salt, bay leaf and garlic. Simmer on low heat until wheat and barley are almost tender. Takes about 60 minutes. Add carrots, celery, cabbage, raw hamburger rolls, broccoli, potatoes, kohlrabi, mushrooms and basil. Add more water to just cover tops of vegetables then simmer on low heat for 20 minutes. Stir in remaining ingredients and simmer another 5-10 minutes or until squash and peas are tender but not mushy. |
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