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Results 31 - 40 of 130 for barley vegetable soup
In a 6 quart kettle combine water and meat. Simmer for 1 hour. Add next six ingredients and simmer for 45 minutes. Add rest of the ...
Cover the chicken necks with water. If desired, add pepper and 2 teaspoons salt. Cover and simmer 1 hour or more. Strain and chill the ...
In 5 quart Dutch oven, ... ingredients, bring to boil. Reduce heat, cover and simmer 1 hour or until vegetables are tender. Remove bay leaves.
Brown meat and drain; stir ... and simmer until vegetables are tender. Additional water may be added if soup becomes too thick. Serves 8 to 10 cups.
Cover beef with water in ... or until veggies are soft. Add barley to pot of soup and cook according to package or cook barley in separate pot.
In large stock pot, heat ... ingredients, except frozen vegetables. Stir to break up ... needed to thin soup. Per serving: 119 calories; 0 grams fat.
Brown meat in Dutch oven. ... ingredients except frozen vegetables. Cover, bring to a ... water may be added if it becomes too thick upon standing.
Brown and drain: Add and simmer 45 minutes: Add and simmer until tender: Serve hot.
Combine all ingredients and simmer 8 to 10 hours on low crock pot or 4 hours on high crock pot.
Arrange bones in shallow roasting ... Add peas and barley last 20 minutes of cooking ... Garnish each bowl with a parsley sprig. Serves 8 to 10.
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