BEAN-BARLEY SOUP MIX: In a bowl combine
In a large saucepan cook onion and bacon on medium heat until onion is clear and bacon lightly browned (If needed add oil to brown bacon).
Add bean and bacon soup to bacon/onion mixture.
Then pour half of the can of mixed beans into a bowl and mash.
Add the rest of the canned and mashed beans into saucepan with other ingredients (if the mixture seemed to thick add the water) .
Stir until well mixed, and turn heat to low and simmer for 15 minutes or until heated through.
>soup pot, bring broth through rosemary to a boil, reduce heat and
Put the beans, water, tomatoes and their juices, garlic, celery, carrots, onion, barley, bay leaf, salt, Italian seasoning, pepper and porcini mushrooms in a slow cooker.
Cover and cook on low until the beans are quite tender and the soup is thick, about 8 hours.
Stir in the spinach, cheese and vinegar.
Cover and let the soup cook until the spinach wilts, about 5 minutes.
Taste and adjust seasonings.
Ladle the soup into warmed bowls and drizzle each serving with olive oil.
Cover beans in pot with water.
Bring to a boil; cook for 3 minutes.
Remove from heat; cover and let stand 1 hour.
Return pot to low heat.
Add chicken, onion and celery.
Add water to cover; cook 1 hour.
Remove chicken.
Add barley, salt, pepper, mustard and cayenne.
Cook 30 minutes, until beans and barley are tender.
Remove chicken from bones and shred.
Return meat to the soup.
Serve with warm, buttered cornbread squares.
Serves 4.
In a large saucepan, cover beans with water. Bring to a boil and cook 3 minutes.
Remove from heat, cover and let stand 1 hour.
Return pan to medium heat and add chicken, onion and celery. Cook 1 hour.
Remove chicken. Add barley; season with pepper, mustard and cayenne.
Cook 30 minutes, until beans and barley are tender.
Remove chicken from bones and shred meat. Return meat to soup.
soak beans and barley overnight. skin the beans by poppin them out of their shell- nigella finds it relaxing doing this- suprisingly it is.
chop and process all of the peeled fresh veg or chop finley by hand inclduing parsley. add stock to large sauce pan, add the veg and beans and barley. add potaoes in small dice.
stir in sugar bring to boil, turn down heat and and simmer for 2 hours adding more stock or water if it gets too thick. season to taste.
he ingredients in a bowl and mix with hands to combine
at; season beef with salt and pepper (to taste). Cut into
Brown ground chuck and drain.
In large saucepan add soup, tomato sauce and meat.
Use one empty soup can and add milk (enough to make almost a full can).
Add to soup mixture.
Slowly allow to heat to desired temperature (no need to boil).
Add cheese and stir to melt.
Add crumbled bacon just before serving.
Saute onion, bell pepper and garlic in 3 tablespoons of oil. Dilute bean and bacon soup to desired consistency.
Add all other ingredients and simmer 2 hours on low.
Add smoked sausage, if desired.
Brown hamburger and onions.
Add taco seasoning, chili powder and salsa.
Add tomato soup with water (according to directions on can).
Add bean and bacon soup (no water).
Simmer 30 minutes.
he pan. Add the mushrooms and cook for 3-4 mins
Heat oil in a large Dutch oven over moderate heat. Add beef in batches and sear for 1-2 mins. Transfer to a heatproof bowl.
Add onion and garlic to pan and cook, stirring, for 2 minutes. Add remaining vegetables and cook, stirring, for 5 minutes. Add cumin and beef. Cook and stir for 1 minute or until fragrant.
Stir in stock, 3 cups water and barley. Bring to a boil. Reduce heat; simmer, partially covered, for 1 hour 30 minutes or until beef is tender. Stir in parsley. Season to taste and serve.
Saute onion and garlic in oil.
Combine all ingredients in slow cooker. Cover and cook on low 8-10 hours. Discard bay leaves.
Put 4 cups water and broths in pot. Add chicken, onion, garlic, bay leaf, salt and pepper. Bring all ingredients to a boil. Turn down heat to low and aloow soup to simmer for 1 hour.
Add vegetables and barley to soup pot. Return to a boil, decrease to low and simmer for another hour or two, until vegetables have desired texture.
Place the vegetables, seasonings, and barley into the crockpot. Do not add the beans, tomatoes, or parsley.
Add enough vegetable broth to just cover the vegetables (start with 6 cups and add more as needed). Cover and cook on low heat for 7 hours.
Add beans, tomatoes, parsley, and salt to taste. Check seasonings and add more herbs if necessary. Cover and cook for another hour.
Combine broth, water, onion, celery, and carrot in a 5- to 6-quart slow cooker.
Add in barley, black beans, great northern beans, kidney beans, oil, chili powder, cumin and oregano.
Cover with lid and cook until the beans are tender, about 4 hours on HIGH or 7-8 hours on LOW.
Season with salt, and pepper if needed.
Serve with toasted sourdough bread with melted pepper jack cheese.
Place barley into a bowl and cover with several inches of
ucepan, combine the barley with water to cover;