1 tsp oil
1 cup chopped onion
1 cup carrot slices
1 cup celery slices
2 cloves garlic - minced
6 cups of water
1 (28 ounces) can whole tomatoes, undrained, coarsely chopped
2/3 cup barley
4 to 6 beef bouillon cubes
1 bay leaf
salt and pepper to taste
1 (16 ounces) can red or white kidney beans drained
1 (10 ounces) package frozen Italian green beans
grated Parmesan cheese
Heat oil in a heavy saucepan or dutch oven. Saute onion, carrot, celery, and garlic over high heat until crisp and tender. Add water, tomatoes, barley, bouillon cubes and bay leaf. Cover, bring to a boil
Reduce heat. simmer 2 hours, stirring occasionally. Stir in kidney beans and Italian beans.
Continue to simmer about 5 minutes or until vegetables are tender. Season to taste. Sprinkle individual serving with Parmesan cheese.
Makes about 4-1/2 quarts of soup.
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