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.
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.
aucepan, combine the barley and 3 cups of vegetable stock.
Bring
side, for re-use later.
Allow the soup to cool
BEAN-BARLEY SOUP MIX: In a bowl combine
nd cook 1 minute. Add vegetable stock, barley, fresh and dried mushrooms
ak the barley and beans separately in large bowls of water for a
elery, garlic powder and cook for 5 minutes or until vegetables
In a 3-1/2- or 4-quart electric crockery cooker, combine all ingredients. Cover; cook on low-heat setting for 9 to 11 hours, or cook on high-heat setting for 4-1/2 to 5-1/2 hours.
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
eat.
Add the barley, and stir for 1-2 minutes (do
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.
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.
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.
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.
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.
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.