Cooking Camp 2018

Vegetable Soup

  • 4 cans (14-1/2 ounces each) chicken broth
  • 4 medium red potatoes, cut into eighths
  • 1 yellow summer squash, chopped
  • 2 medium carrots, chopped
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 4 cups cubed cooked chicken
  • 1 cup green beans cut up
  • 1/2 cup quick-cooking barley
  • 1 cup diced tomatoes

Directions

In a soup pot, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are crisp-tender. Stir in the chicken, beans and barley. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables and barley are tender. Add tomatoes; heat through. Serve with croutons and cheese. Yield: 12 servings.

Homemade Courtons

  • 1 loaf of italian bread cubed
  • olive oil to drizzle
  • salt
  • 1/2 t parsley flakes

Toss italian bread with olive oil, sprinkle a little salt and crush parsley on top. Bake at 400 for 10 mins