Garden Soup
From: Paulette, Saint-Leonard, Quebec, Canada
Servings: 12
IngredientsPreparation
  • 1 soup bone
  • 12 cups [3 L] water
  • 3 tablespoons [45 mL] chicken broth concentrate
  • 1 [10-ounce / 284-mL] can tomato soup concentrate
  • 1/4 cup [60 mL] broken yellow peas
  • 1 cup [250 mL] carrot dices
  • 1 cup [250 mL] white turnip or rutabaga dices
  • 2 onions, chopped
  • 1 cup [250 mL] chopped celery
  • 1 cup [250 mL] shredded cabbage
  • 2 tablespoons [30 mL] salted herbs
  • 1 [10-ounce / 284-mL] can cream of corn soup concentrate
  • 1 cup [250 mL] pearl or hulled barley
  • Salt and pepper, to taste
  • Freshly chopped parsley, to sprinkle
  • Into a casserole, mix together soup bone, water, chicken broth concentrate and tomato soup concentrate.
  • Add yellow peas, carrot and turnip dices, chopped onions and celery, shredded cabbage, salted herbs, cream of corn soup concentrate and barley.
  • Bring to a boil.
  • Lower heat and leave to simmer for 2 hours, until tender.
  • Remove and throw away soup bone; salt and pepper.
  • Serve soup, sprinkled with freshly chopped parsley.