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Results 21 - 30 of 130 for vegetable barley soup
In 5 quart Dutch oven, ... cover and simmer 1 hour or until vegetables and barley are tender. Remove bay leaves. Makes 10 (1 1/2 cup) servings.
In 4 quart pan, brown ... then add frozen vegetables. Simmer 10 minutes more ... cube may be added if soup is too thick. Makes 8 one cup servings.
Makes 5 quarts. Drain tomatoes ... 1 hour. Add barley and cook 1 hour longer. ... minutes. To freeze, divide into quantities suitable for family size.
In a 64 ounce crock ... meat, Lipton onion soup mix, chopped onion, granulated garlic, ... one hour. Add barley; cover with water and ... minutes. Serve and enjoy!
In an 8-quart Dutch oven ... hours or until beef and barley are tender, stirring occasionally. Skim fat. Yield: 16 cups or 10 main dish servings.
Brown ground beef in large ... heat to medium; cover and cook 10 to 15 minutes or until vegetables and barley are tender, stirring occasionally.
In large stockpot or Dutch ... broth, carrots, celery, barley, salt and pepper. Bring ... potatoes are tender. Makes 14 cups, 225 calories per cup.
Remove meat from cracked soup bone; cut into cubes and ... 1 hour. Add barley, lentils and split peas ... and cook 45 minutes to 1 hour longer.
In 4 quart sauce pan ... ingredients except frozen vegetables. Cover; bring to a ... be added if soup becomes too thick upon standing. Makes eight 1 cup servings.
In 4 quart saucepan brown ... until meat and barley are tender. Additional water may be added if soup becomes too thick upon standing. 1 cup servings.
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