at; season beef with salt and pepper (to taste). Cut into
ven or soup pot. Add water, bouillon, sazon, parsley, garlic, and pepper
BEAN-BARLEY SOUP MIX: In a bowl
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.
Lightly coat a large pot with oil. Saute carrots and celery for 4-5 mins, until tender. Add stock and barley. Bring to a boil, reduce heat and simmer, covered, for 40-45 mins, until barley is tender. Season to taste. Add parsley and serve.
he pan. Add the mushrooms and cook for 3-4 mins
In large pot, cook sausage and onions until onions are soft.
Add all other ingredients and bring to a boil.
Reduce heat and simmer soup, covered, about an hour or until potatoes and carrots are tender.
eat, season with salt and pepper and saute until dark brown. (About
hen season with salt and pepper. Heat 2 teaspoons
>soup pot, bring broth through rosemary to a boil, reduce heat and
In a large stock pot bring beef stock to a gentle boil. Add beef and barley, reduce to simmer, cover and cook at least 1 hour.
Check the barley, as to how soft it is. You made need to add more beef stock if to much evaporates.
Add ground pepper to taste. Cook until soup reaches desired thickness.
In soup pot or Dutch oven, combine water, broth, beef and barley.
Bring to a boil and cook over medium high heat for 10 minutes.
Add tomatoes, vegetables, and soup.
Cook 10 minutes over medium heat.
Reduce heat to low, cover pot, and continue to cook for another 20 to 30 minutes or until barley is tender.
Melt butter in soup pot and add onion and all the mushrooms. Cover and steam over low heat for 10 minutes.
Stir in flour and add beef broth and barley and simmer for about 30 minutes or until barley is tender.
Add lemon juice and salt and pepper to taste. Garnish with parsley.
Soup gets richer and thicker the second day.
Serves 8.
ust tossing them into the soup); remove to a large stock
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.
Saute the cabbage, leeks, carrots and onions in the butter.
Add the cold chicken stock, barley and the chicken leg.
Bring to a boil and cook over medium heat for 1 hour or until both the chicken and barley are cooked.
Remove the chicken leg, bone it, cut the meat into cubes and add to soup.
Sprinkle with chives and season with salt and pepper.
he margarine in a stockpot and saute the onion, celery, 2
Heat the butter in a saucepan. Add the mushrooms and onion and cook until they're tender and then put in crock-pot. Stir in the barley, soup, water, thyme, leek, salt, and pepper in the crock pot. Cook on high for a few hours until barley is tender. Garnish with parsley.
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.
eggies and garlic and saute in olive oil in a medium soup pot