This week we’ve got a recipe from Innkeeper Brian’s dad, Chad James!

Vegetable Soup

2 lb. soup bone
1 1/2 qt. water
3 carrots, diced
3 lg. potatoes, diced
1 pkg. frozen lima beans
1 pkg. frozen sweet corn
1 qt. tomatoes (canned)
2 med. onions, diced
1/2 c. barley
1 1/2 tsp. salt
1/2 tsp. marjoram
1 bay leaf
1/4 tsp. pepper

Use 5-quart pressure cooker. Cook meat 20 minutes at low pressure, let cool and remove fat. Dice meat and add back to broth with all other ingredients, bring to boil 5 minutes and then low simmer 45 minutes. May add water if more soup is desired. Left over soup may be frozen in individual containers. This same recipe may be microwaved 90 minutes on HIGH or use microwave probe.


This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.