I made a veggie soup. I did make some changes though, and it didn't turn out
to be a veggie soup anymore. LOL.
Here's the recipe, and I'll put the changes I made at the bottom.
Vegetarian Barley-Vegetable Soup
1/4 cup butter
2 medium onions, diced
2 carrots, peeled and chopped
2 celery ribs, sliced 1/4-inch thick
2 quarts water
1 pound tomatoes, seeded chopped
2 teaspoons salt
1 teaspoon crushed dried basil
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
1 cup pearl barley
2 cups frozen green beans
2 tablespoons chopped fresh dill weed
1. In a large pot, melt butter over medium-high heat. Add onion, carrot
and
celery and sauté until softened, about 5 minutes. Add water, tomatoes,
salt,
basil, thyme and pepper; bring to a boil. Stir in barley, lower heat and
cover. Gently simmer for 1 1/2 hours, or until barley is tender.
2. Stir in frozen green beans during the last 10 minutes of cooking.
Remove
from heat and stir in dill weed. Serve warm.
Makes 8 servings
I skipped the first step of sautéing the veggies in the butter.
Instead of using 2 quarts of water, I used 4 cups of water and a carton of
beef broth. I also didn't have fresh tomatoes, because they are very
expensive right now, so I used a large can of diced tomatoes.
I also didn't have frozen green beans, so I used frozen mixed vegetables
instead. And, when I put the mixed veggies in, I also threw in left over
cut
up pork chops. And I didn't have dill weed.
It was good!
> Later.
E-Mail: hwhiteh...@cogeco.ca
Windows Live Messenger: helenrolo1...@hotmail.com
Skype: honeybunny1958
_______________________________________________
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark
