Dublin Core

Title

Quick Barley-Vegetable Soup

Subject

water

bouillon cubes

beef stock

quick barley

shell macaroni

frozen mixed vegetables

vegetable seasoning salt

hard rolls

butter

Description

Card 1 Front of recipe RCA0009-20260629-0077

Quick Barley-Vegetable Soup

8-10c. boiling water, salted
4 bouillon cubes (more if you want a heavier taste)
or use 8-10c. beef stock
1 c. quick barley
1½c. shell macaroni
Boil these all together for 12-4 minutes, stir
frequently to prevent sticking

Add 1-20oz pkg frozen mixed vegetables
and 2t. Vege-salt (vegetable season salt)

continue cooking for 5-7 minutes
Serve hot with hard rolls & butter, or?

Card 1 Back: blank

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# Quick Barley-Vegetable Soup

## Ingredients

- 8–10 cups boiling water, salted
- 4 bouillon cubes (more if you want a heavier taste), or use 8–10 cups beef stock
- 1 cup quick barley
- 1 1/2 cups shell macaroni
- 1 (20 oz) package frozen mixed vegetables
- 2 tsp Vege-salt (vegetable seasoning salt)

## Instructions

1. Combine salted boiling water, bouillon cubes (or beef stock), quick barley, and shell macaroni in a large pot.
2. Boil all together for 12–14 minutes, stirring frequently to prevent sticking.
3. Add frozen mixed vegetables and Vege-salt.
4. Continue cooking for 5–7 minutes.
5. Serve hot with hard rolls and butter, or ?

## Editor's Notes

- **"or?"** — The card ends with "Serve hot with hard rolls & butter, or?"

Creator

Barb Washburn

Source

RCA0009 - From Loan Ledger to Kitchen: The Barb Washburn Collection (Family)

Date

1960s

Rights

Personal/Family

Format

Typed recipe card

Identifier

RCA0009-20260629-0077

Coverage

Washington, US Wisconsin, US