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Results 11 - 20 of 130 for barley vegetable soup
In 4-quart pan, brown meat, ... then add frozen vegetables. Simmer 10 minutes more ... be added if soup is too thick. Makes 8 (1 cup) servings.
Cook all ingredients in Crock-Pot ... to keep the barley from settling to the bottom. ... serving. Season with salt and pepper to taste if desired. .
Brown chuck roast in oil ... and add to soup stock. Shred meat. In a ... cooks down to yield 6 gallons. Ample to serve 60. Best if made day ahead.
Place barley and water in a small ... minutes. In a soup pot, saute the onion in ... Add the remaining vegetables, cook over medium heat, ... fat, 3 g. fiber.
In large bowl, dredge meat ... Add water, tomatoes, barley, Worcestershire sauce, salt, basil ... until meat and vegetables are tender. NOTE: Substitute 3/4 ... quick barley to soup with vegetables. Proceed as recipe directs.
In a 4 quart saucepan, ... ingredients except frozen vegetables. Cover; bring to boil. ... be added if soup becomes too thick upon standing. ... and cook additional time.
In 4-quart Dutch oven or ... water, condensed onion soup, beef bouillon cubes, oregano, ... 30 minutes. Add barley and frozen green beans. Simmer, ... Proceed as directed above.
Bring water almost to a ... Add 1/2 cup barley, 1 cup onions. Cover ... be purchased in the natural health food section of your grocery store.
Place barley, chicken stock, onion quarters, ... in a large soup pot and bring to a ... Per serving: 100 total calories; trace sat-fat calories.
Saute onion, celery, carrot and ... 5 minutes. Add vegetable stock or water, barley, Miso and cabbage and ... or refrigerate. This soup is better the second day.
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