Vegetable Soup

Vegetable Soup

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Credit: Chef & Child Foundation Recipe Collection, ACF Columbus Chapter
Chef & Child Ingredient of the Month, July 2014


1 can green beans, drained
1 can pinto beans
1 can corn
2 potatoes, peeled and diced
2 carrots, scrubbed, peeled and sliced thin
1 can tomatoes (do not drain)
½ cup barley
1 onion, chopped
1 zucchini, chopped
1 tablespoon oregano


1. Put barley, onions, zucchini, and carrots in a soup pot.

2. Add water to cover plus 2 cups. Simmer until barley is tender.

3. Add canned vegetables and oregano.

4. Simmer until soup is hot. Serve.

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12 1-cup servings


Chef & Child, Soup, Vegetarian

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Association of Nutrition & Foodservice Professionals