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Results 81 - 90 of 130 for vegetable barley soup
In medium saucepot combine barley and enough water to cover. ... large kettle or soup pot heat oil over high ... servings; 80 mg. sodium per serving.
82. BEEF BARLEY SOUP
Brown meat with bones in ... and parsley in soup kettle. Cover tightly and cook slowly one hour. Add barley and cook one hour longer. ... tomato and frozen vegetables; cook 45 minutes. Add ... tripled and freezes well.
Place barley in medium brown. Pour enough ... Add lemon juice and remaining dill to soup. Taste and adjust seasoning. Ladle into bowls and serve.
In large sauce pot, heat ... carrots, onion, celery, barley, parsley, salt and pepper. ... simmer 1 1/2 to 2 hours or until vegetables are tender.
In 5 quart Dutch oven, ... 30 minutes. Add barley; simmer 30 minutes or ... from surface of soup. Add tomatoes and vegetables. Return to boiling; simmer 5 minutes.
In a large saucepan, bring ... blender, puree the soup in two batches. Return the ... a boil. Add barley; simmer, covered, until barley ... Pass the pepper mill.
In medium sauce pot combine barley and enough water to cover. ... large kettle or soup pot heat oil over high ... Yield: 3 quarts, 6 servings.
In large saucepot, heat oil ... carrots, onion, celery, barley, parsley, salt and pepper. ... 1/2-2 hours or until vegetables are tender. Serves 8.
Saute onions and garlic until ... and tomato paste. Add barley and lentils, simmer until tender. Thin soup with more broth as needed. Serve hot.
90. BEEF BARLEY SOUP
Using a 12 quart stock ... the pot. Rinse barley and add to the soup. Cook over medium high ... frequently as the soup thickens. Remove and serve.
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