Here is a great almost instant soup for your kids to try on a blustery cold autumn day.
It is made from frozen and canned vegetables and chicken broth. Try it today!
Blustery Day Soup
You will need:
1 (14 oz.) can of stewed tomatoes
3 (14 oz.) cans of chicken broth (low –sodium)
1/2 cup of quick-cooking pearl barley
1 (15 oz.) package of frozen cut corn
1 (9 oz.) package of frozen green beans,
8 oz. package pf frozen baby carrots
1 tsp. oregano
¼ tsp. black pepper
Mix broth and tomatoes together in a sauce pan and place on medium heat on the stove burner. Stir with a stainless steel spoon.
When the broth is boiling, add barley, corn, beans, carrots Add spices about one teaspoon of and ¼ teaspoon pepper (No salt) to the soup and let it simmer for about ten minutes on low heat.
Serve with crackers or jiffy cornbread muffins. (Here's a good cornbread recipe, Moms.)
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