This recipe can very easily be made with ANY kind of veggies, with or without a meat added and either served with homemade bread (which I do often) or with rice or barley!
|2 clove(s) garlic clove(s), minced|
|2 cups of sliced carrots|
|2 Zucchini, diced|
|2 cup(s) uncooked cabbage,shredded|
|2 cup(s) uncooked cauliflower|
|2 cup(s) uncooked broccoli, florets|
|1 medium uncooked onion(s), diced|
| 2 nedium yellow squash, chopped |
2 medium sweet red pepper(s), diced
|2 rib(s) (medium) uncooked celery, diced|
|2 tsp thyme, fresh, chopped|
|6 cup(s) vegetable broth|
|2 Tbsp parsley, or chives, fresh, chopped|
|1/2 tsp table salt, or to taste|
|1/4 tsp black pepper, or to taste|
|7 serving(s) Hilshire Farms Polska Kielbasa, Cut into bite sized chunks|
| 12 piece(s) brown italian mushroom(s) (Crimini)|
2 portabella mushrooms diced
|4 cup(s) water|
- Put garlic, vegetables, thyme water and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes. Stir in parsley or chives; season to taste with salt, pepper and lemon juice. Yields about 1 cup per serving.
Today I had it over barley.....