Vegetable Soup
This vegetable soup recipe was given to me a couple of years ago by Nikki. I already have my tried and trusted chicken and vegetable soup recipe which I have made for years, however I thought that I would give this one a go. It is fairly simple and easy to make on one of those nights when you don’t want to go to too much trouble. You can make it up in the afternoon and put in on the heat when the family gets home. Or put it in the slow cooker on low and turn it on high when they get in the door.
Ingredients
4 sticks celery chopped
2 carrots grated
½ zucchini grated
¼ pumpkin grated
1 cup of soup mix (dried barley and lentil mix)
3 teaspoons chicken stock
1 lamb shank (or as many as you want)
celery salt to taste
Method
Put all of the ingredients in a large stock pot with water covering all of the ingredients on medium heat or
Put into a slow cooker with water almost to the top – put on low
Stir occasionally – top up water as required
Cook for an hour to get the flavors through or until the meat is falling from the bone
Turn up the heat before serving
Hints
Use left over vegetables from the refrigerator
Try a different combination on vegetables, beans, peas and potatoes for example
Try dicing the vegetables instead of grating
Roast some of the vegetables for half an hour before putting in the pot
Use the food processor for grating, makes the job easier
Works just as well with lamb chops or chicken drumsticks
Remove some of the liquid and serve as a meal with rice
Add some parsley or other herbs to taste
Try topping off your vegetable soup with some parmesan cheese
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