Vegetable Soup with a Kick

Ingredients

Contains: soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 Tablespoons Olive Oil
• 1 Yellow Onion, Chopped
• 5 cloves Garlic, Minced
• 1 teaspoon Italian Seasoning
• ½ teaspoons Red Pepper Flakes
• 2 pounds Russet Potatoes, Peeled And Chopped
• 5 Carrots, Chopped
• 1 Zucchini, Chopped
• 8 ounces, weight Frozen Green Beans
• 8 ounces, weight Frozen Sweet Corn
• 2 Tablespoons Tomato Paste
• 3 cans Spicy Hot V-8 (5.5 Oz Each)
• ⅓ cups Soy Sauce
• 3 Tablespoons Balsamic Vinegar
• 2 boxes Beef Broth (36 Oz Each)
• ¼ cups Barley

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until softened.

2. Stir in the garlic, Italian seasoning and red pepper flakes and cook for 1 minute until fragrant.

3. Stir in the tomato paste and cook for 2 minutes, stirring constantly.

4. Add the potatoes, carrots, spicy V-8, soy sauce, balsamic vinegar, beef broth and barley. Raise the heat and bring to a boil, about 10 minutes.

5. Reduce the heat to low, cover and simmer for 30 minutes until the barley and potatoes are tender.

6. Add the zucchini, green beans and corn and simmer uncovered for 10 minutes until the vegetables are tender.

7. Taste the soup, adjust the seasoning and serve hot.