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BARLEY MINESTRONE SOUP Recipe

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This recipe for BARLEY MINESTRONE SOUP is from Bergevin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. vegetable oil
1 cup onions, chopped
1 cup carrots, peeled and chopped
1 cup celery, chopped
2 cloves garlic, minced
6 cups water
28 oz. can diced tomatoes, undrained
2/3 cup regular barley
4-6 beef bouillon cubes
1 tsp. sugar
1 bay leaf
15 oz. can kidney beans, drained
10 oz. pkg. of frozen Italian green beans
grated Parmesan cheese
Directions:
Directions:
In 6 quart heavy sauce pan, heat oil. Saute onions, carrots, celery and garlic over high heat until crisp tender. Add water, tomatoes, barley, bouillon cubes, sugar and bay leaf. Cover, bring to boil.
Reduce heat. Simmer 50 minutes stirring occasionally. Stir in beans. Continue simmering about 5 minutes or until vegetables and barley are tender. Sprinkle individual servings with Parmesan cheese.
Personal Notes:
Personal Notes:
Substitute 1 cup of quick barley for regular barley if desired. Add quick barley after soup has simmered 30 minutes. Continue simmering 20 minutes, stirring occasionally. Proceed as recipe directs.

 

 

 

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