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Results 31 - 40 of 107 for lentil - barley soup
Combine all beans. Divide into ... for French Market Soup. Yield: 14 (2 cup) ... from bone, chop meat, and return to soup. Yield: 2 1/2 quarts.
Combine all beans. Store in an airtight container. Sort and wash beans, place in large Dutch oven and cover with water 2 inches above ...
Divide into fourteen 2 cup ... occasionally. Remove ham hock from soup, remove meat from bone, chop meat and return to soup. Yield 2 1/2 quarts.
Combine all ingredients, stirring well. Divide bean soup mix into 14 (1 1/2-cup) ... minutes, stirring occasionally. Serve hot. Yield: 2 1/2 quarts.
Combine and divide into 10 (2 cup) portions. Place 2 cups bean mix in pan with salt and water to cover. Let soak overnight. Drain and ...
Package in sandwich bags, 1 1/2 cups. Simmer 1 1/2 hours. Add vegetables: 2 stalks celery, cut bite size 1 1/2 c. shredded cabbage 1 lb. ...
Soak wheat berries in 2 ... (or vegetable stock), lentils, barley, brown rice, butter, thyme, ... cheddar. Add to soup slowly. Season with pepper. Serve ... some very special bread.
Place all ingredients in pot. ... hour or until lentils and barley are tender. Stirring occasionally. Add ... Makes about 4 quarts. May be frozen.
Take 1 whole chicken and simmer in pot (that's about 2/3 full with water) until chicken is tender - away from bones. Remove chicken, skin ...
Combine all beans. Divide into 14 (2 cup) packages for gift giving.
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