Rib Stickin Bean Barley Soup Recipes

RIB STICKIN' BEAN & BARLEY SOUP

Steps:

• Heat the oil in a large saucepan over medium-high heat. Add the carrots, celery and onion. Cook and stir until the vegetables are tender.
• Stir in the broth, beans, tomatoes and barley. Heat to a boil. Reduce heat to low. Cover and cook for 30 minutes or until the barley is tender.
• Stir in spinach and season to taste with black pepper. Cook until spinach is tender.

BEEF AND BARLEY SOUP III

Steps:

• In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
• Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.

BEAN & BARLEY SOUP

Steps:

• Soak beans overnight in a large pot of water, then rinse and drain.
• Pour 4 cups of Veg. or chicken broth into a pot with the beans.
• In a seperate pan, cook onion, celery, carrot, pepper, basil and garlic in olive oil until soft. Combine this mixture and remaining ingredients into the bean pot and cover with more broth. Simmer covered for about an hour to desired tenderness. Be sure to occasionally check liquid level and add more broth if necessary. Salt tand pepper to desired taste.