Hearty and flavor filled vegetable soup with a French twist.

3 Tbsp butter or margarine

2 med carrots, sliced
2 stalks celery with leaves
1 qt stock (McKay’s seasoning)
2 med potatoes, peeled and diced
2 C green cabbage, sliced
1 med turnip, peeled and diced
1/3 C barley
2 Tbsp dry onion flakes
1 Tbsp fresh thyme leaves
1 tsp each: Lawry’s seasoning, salt, pepper
1 bay leaf
1/2 tsp sugar
1/4 C frozen peas
1/2 tsp garlic salt (optional)

Melt butter or margarine in stock pot. Add carrots and celery and cool 10 minutes. Add stock and the rest of ingredients except peas. Cook over medium heat covered for 35-45 minutes. Stir occasionally. Add seasonings last 10 minutes. Add peas and simmer 5 more minutes. Remove bay leaf and serve with crusty bread.

Note: Barley may be cooked in advance and vegetables sliced in a Cuisinart to sped up cooking time.

Servings: 6-8

Submitted by Betty Fike

Read more at the source: French Country Soup

Article excerpt posted on en.intercer.net from Vegetarian recipes.