Cook macaroni in 1 cup water in saucepan until tender and water is evaporated, stirring frequently.
Add vegetable-beef soup and 1 soup can water; mix well.
Bring to a boil.
Add rice, tomato soup, remaining soup can water and salt; mix well.
Simmer until rice is tender.
Yield:
4 servings.
Heat oil in large Dutch oven.
Saute onions and garlic.
Add veggies and cook for about 10 minutes.
Add broth, water and barley.
Cover the pot and bring to a boil.
Add Worcestershire, spices and beef.
Stir in demi-glace.
Lower heat and simmer for 30- 45 minutes or until veggies and barley are tender.
BEAN-BARLEY SOUP MIX: In a bowl combine
In a soup pot, boil the barley in 2 quarts of soup stock, 12 to 15 minutes.
Cook vegetable in separate pot to your own satisfaction (hard or soft).
Then put them into the barley soup. If soup becomes too thick, add water.
Leftover beef, smoked Ham or sausage (smoked butt is the best) can be cut up into small pieces and added to the soup before serving.
**I like to simmer on low for a couple hours and continue to stir it.
Soak the barley and beans separately in large
dd water, vegetable broth, mashed tomatoes including liquid, kidney beans, barley, cubed
Saute carrots, onions, leek and celery in a little oil for a few minutes. Add swede, bay leaves and thyme. Then add barley and stock, and season with pepper.
Bring barley soup to the boil and add tomatoes. When the barley soup is almost cooked, add the cabbage.
Add the sherry and coriander. Remove bay leaves.
In each serving bowl, add the peas and brussels sprouts and pour the hot soup over.
Top each bowl with a sprinkle of fresh parsley, black pepper and grated parmesan.
Serve with crusty bread.
ll grains, before cooking barley, rinse it thoroughly under running
If using long-cooking barley, rinse barley in colander and remove any foreign objects.
In small soup pot, combine barley with meat stock or broth.
Cook over medium heat about 1 hour. Add carrots, celery, onion, tomatoes, thyme and bay leaf. Continue cooking for 20 minutes.
Add mushrooms and zucchini and if using quick cooking barley, add it now.
Cook over low heat another 15 minutes.
Makes 8 servings (1 cup each).
Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.
edium heat.
Add the barley, and stir for 1-2
Heat cooking oil in a large soup pot over medium high heat. Cook onion until translucent.
Add all remaining fresh and canned vegetables.
Pour broth over all and bring to a boil.
Add the barley and spices to the boiling soup.
Lower heat and simmer for 60 minutes.
Add water as needed if the soup becomes too thick.
Heat oil in 4 to 5-quart pot over medium high heat.
Add onions, carrots, celery and garlic powder.
Cook 5 minutes or until vegetables are barely tender.
Add water, tomatoes, beans, barley, basil, bouillon cubes and pepper.
Bring to a boil, reduce heat; cover and simmer 10 minutes or until barley is barely tender.
Add frozen kale.
Cover and simmer about 10 minutes longer, stirring once or twice to break up kale, until vegetables are tender.
Remove from heat.
Just before serving, stir cheese into soup.
In a *VERY* large pot (I use a huge canning pot), put in 2 cups water.
Bring to a boil.
Start adding the vegetables, one at a time, adding water as needed to cover them.
Stir in the soup mix, bouillon, spices, and the rest of the water.
Bring to a boil.
Add the barley.
Let simmer, covered, for 1 to 2 hours.
For a \"stewier\" soup, let simmer for additional time, stirring occasionally, until it's to your liking.
Cover beef with water in large pot and cook about 20 minutes after water starts to boil.
Skim top.
Remove beef, cut into pieces and put back in stock.
Add V-8 juice, tomatoes and all other veggies.
Cook about 1 hour or until veggies are soft.
Add barley to pot of soup and cook according to package or cook barley in separate pot.
In a large saucepan or stock pot, dissolve the onion soup mix in the water.
Add each of the other ingredients and stir well.
Bring to a boil and then turn down to low heat.
Simmer covered for a minimum of 1 hour to allow barley to cook.
Serve immediately. Great reheated as well.
In 4-quart saucepan, brown meat in oil.
Add onion and garlic and continue cooking until onion is tender.
Drain.
Stir in remaining ingredients except green beans.
Cover, bring to a boil. Reduce heat and simmer for 50 minutes, stirring occasionally.
Add green beans and continue cooking 10 minutes or until meat and barley are tender.
Additional water may be added if soup becomes too thick.
Makes twelve 1-cup servings.
Place barley and water in small saucepan.
Bring to a boil; cover and simmer 20 minutes, or until tender.
In a soup kettle or saucepan, saute onion, salt and bay leaf in butter until onion is soft.
Add carrot and celery; cook over medium heat 5 minutes. Add all remaining ingredients and barley.
Cover and simmer for 1 1/2 hours.
Preparation time:
2 1/2 hours.
Makes 4 to 6 servings.
Heat olive oil over medium heat in large soup pot or Dutch oven. Cook onions, celery, carrots and garlic until soft, about 8 minutes. Add thyme, salt and pepper, stir, and cook another minute to let vegetables absorb seasonings.
Add water and chicken stock to pot and bring to a boil. Add barley and reduce heat. Cover and simmer for 45 minutes, or until barley is thoroughly cooked.
Stir in diced chicken and fresh green beans. Cover and simmer an additional 15 minutes.
Immediately stir in Parmesan cheese until dissolved. Serve.
In a large soup pot brown 1/2 pound ground beef made into meatballs.
Add onions, garlic and the other 1/2 pound ground beef.
Cook until onion is tender.
Drain.
Stir in remaining ingredients except frozen vegetables.
Cover and bring to a boil. Reduce heat; simmer 20 minutes, stirring occasionally.
Add frozen vegetables.
Cook about 10 minutes or until vegetables are tender. Additional water may be added if soup becomes too thick upon standing.
Yield:
16 (1-cup) servings.