n slow cooker, add water, oxtail, potatoes, carrots, peppercorns, bay leaves
br>Add in the celery, barley, bay leaf and pepper, bring
BEAN-BARLEY SOUP MIX: In a bowl combine
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.
Soak the barley and beans separately in large
Place barley in a bowl, cover with
/2 hours or until barley is tender and beef is
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.
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.
In crock pot, combine stew beef with onion, celery, carrots, barley, bay leaf, salt (decrease salt if beef stock is salty, or add later), pepper, and beef stock.
Cook beef and barley soup on LOW in crock pot for 6 to 8 hours, stirring occasionally.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
large Dutch oven or soup pot. Add water, bouillon, sazon
In a 5-quart Dutch oven, cook oxtail pieces over medium heat until lightly browned.
Add onions and cook until tender. Add water, salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered, about 4 hours to blend flavors and reduce volume by half. Add all remaining ingredients.
Simmer until barley is cooked, about 45 minutes.
Skim off excess fat before serving.
Boil meat with bone until very tender in plenty of water and salt.
Cool.
Remove bones and all traces of fat.
Cook with all vegetables and barley until tender.
minute. Add vegetable stock, barley, fresh and dried mushrooms, carrots
rockpot and dissolve the onion soup mix in it. Add remaining
ups water, 2 cups broth, barley, and 1 scant teaspoon sea
salt, pepper, chervil, broth, rice, barley, beans) **** EXCEPT white sauce and
small saucepan, combine the barley with water to cover; place