BEAN-BARLEY SOUP
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.
Saute onion and garlic in oil.
Combine all ingredients in slow cooker. Cover and cook on low 8-10 hours. Discard bay leaves.
eat. Add the onion and cook until translucent, about
>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.
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.
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
tock pot, add oil and saute onions and garlic over medium heat
at; season beef with salt and pepper (to taste). Cut into
rain and rinse beans
il over moderately high heat and cook onion, celery, bay
il in a large heavy soup pot over medium heat.
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 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.
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.
Rinse well and drain white beans. Rinsing away the liquid