I made this soup tonight, and as usual, I made a large quantity for freezing. I'm not one to measure much, but I made basically 4 times the recipe. I used about 3 cups of homemade reduced beef stock, 12 cups of water, 12 boullion cubes, 4 12 oz. pkg. frozen mixed veggies, 1 1/2 large onions chopped, 3 tbsp. sugar, 3 tsp. ground pepper, 1 tbsp. sea salt, 8 large fresh carrots sliced, 9 frozen garden tomatoes peeled and cubed, 12 stalks of celery sliced, and 1/2 large head of cabbage chopped. I didn't saute the veggies, but cooked them until tender in the broth mixture. Then I added the leftovers of 3 cubed roasts that amounted to about 6-7 lbs. The soup and broth are wonderful. I will freeze it in meal size portions and add precooked barley when it is used to prevent the barley from getting mushy. I soak and cook all grains in a rice cooker, and then package and freeze them for future use.
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I made this soup tonight, and as usual, I made a large quantity for freezing. I'm not one to...