Sharons Minestrone Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Vegetable oil,
1 cup: Chopped onion,
2: Garlic cloves, finely chopped
6: Bacon slices,
1 cup: Chopped celery,
1 cup: Chopped carrots,
2 cup: Beef stock,
1 cup: Tomato juice,
1: , (14oz) can kidney beans, drained
2 tsp: Basil,
1/2 tsp: Oregano,
1 cup: Barley,
2 tbsp: Chopped parsley,
Directions:
salt and pepper to taste
In a large saucepan, saute onions and garlic in vegetable oil. In a
small frying pan, cook bacon, drain off fat and cut bacon into small
pieces. (To save a step, I cut the bacon into bite size chunks first
and then cook them in the same pot that the soup is going to be in.
Gives it a bit more flavour. Just drain off excess fat.) To the
saucepans,add bacon, celery, carrots, beef stock and tomato juice;
cook until vegetables are just tender, about 10 minutes. Add the rest
of the ingredients and cook until barley is tender, about 20-30
minutes. Serves 6-8.
Origin: Sharon Stevens Shared by: Sharon Stevens
Source from luhu.jp
In a large saucepan, saute onions and garlic in vegetable oil. In a
small frying pan, cook bacon, drain off fat and cut bacon into small
pieces. (To save a step, I cut the bacon into bite size chunks first
and then cook them in the same pot that the soup is going to be in.
Gives it a bit more flavour. Just drain off excess fat.) To the
saucepans,add bacon, celery, carrots, beef stock and tomato juice;
cook until vegetables are just tender, about 10 minutes. Add the rest
of the ingredients and cook until barley is tender, about 20-30
minutes. Serves 6-8.
Origin: Sharon Stevens Shared by: Sharon Stevens
Source from luhu.jp
Tags
Soups