|
| Home
-> [Soups & Stews, Vegetables, Vegetarian] -> [Vegetarian barley-vegetable soup Recipe] |
| |
| |
Vegetarian barley-vegetable soup
|
| Artist: |
_ |
| Categories: |
Soups & Stews, Vegetables, Vegetarian |
| Yield: |
10 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 2
| x | Med Onions, peeled & diced | | 2
| x | Lg Carrots, scraped & diced | | 2
| x | Stalks Celery, chopped | | 3
| tbsp | Butter or margarine | | 1
| can | Tomatoes, chopped-1 lb 12 oz | | 8
| cup | Water | | 1
| tsp | Dried Basil | | 1/2
| tsp | Dried Thyme | | 2
| tsp | Salt | | 1/4
| tsp | Pepper | | 1
| cup | Pearl Barley | | 2
| cup | Frozen green beans or peas * | | 1
| tbsp | Chopped fresh Dill |
|
Procedures:
| 1 | * (cut up up the frozen green beans or green peas to make 2 cups) saute onions, carrots, and celery in heated butter or margarine in a large kettle for 5 minutes. | | 2 | Add tomatoes, water, basil, thyme, salt, and pepper. | | 3 | Bring to a boil. | | 4 | Stir in barley and lower heat. | | 5 | Cook slowly, covered, 1 ?hours, until barley is tender. | | 6 | Stir in beans or peas during last 10 minutes of cooking. | | 7 | Remove from heat and stir in dill. | | 8 | Serves 10-1Good for informal lunch or supper. |
|
|
|
| |
| |
| |
|
|
|
|
|
|