Vegetable Bean Soup With Barley Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
4 quart: Water,
1/2 lbs: Kidney beans,
1/2 lbs: Great northern beans,
1 cup: Olive oil,
6 Cloves: garlic,
1/4 cup: Parsley, chopped
2 small: Onion, chopped
1/4 lbs: Barley,
6: Carrot, chopped
1/2 bunch: Celery, chopped
1/2 tsp: Dried basil,
1/2 tsp: Dried oregano,
1: Bay leaf,
28 ounce: Whole tomatoes, crushed
2 large: Potato, diced
5 ounce: Spinach, rinsed and
Chopped,
Salt to taste,
1 tsp: Pepper,
Directions:
Bring the water to a boil in a large covered pot. Stir in the kidney
beans and cook uncovered over medium heat for 50 minutes, stirring
occasionally. Add the great northern beans, olive oil, garlic,
parsley, onions and barley. Cook, stirring frequently, over medium
heat for 30 minutes. Add the carrots, celery, basil, oregano, bay
leaf and tomatoes. Cook over medium heat, stirring frequently, for 1
hour or until the beans are tender. Add the potatoes, spinach, salt
and pepper. Continue cooking, stirring frequently, for 30 minutes.
Test for seasoning.
Recipe By : Claires Corner Copia Cookbook
From: Meg Antczak Date: 06-17-95 (159) Fido:
Cooking
Source from luhu.jp
beans and cook uncovered over medium heat for 50 minutes, stirring
occasionally. Add the great northern beans, olive oil, garlic,
parsley, onions and barley. Cook, stirring frequently, over medium
heat for 30 minutes. Add the carrots, celery, basil, oregano, bay
leaf and tomatoes. Cook over medium heat, stirring frequently, for 1
hour or until the beans are tender. Add the potatoes, spinach, salt
and pepper. Continue cooking, stirring frequently, for 30 minutes.
Test for seasoning.
Recipe By : Claires Corner Copia Cookbook
From: Meg Antczak Date: 06-17-95 (159) Fido:
Cooking
Source from luhu.jp