| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Digest, Jan. |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chopped onion |
| 1 |
|
Leek, white part only, |
|
|
Chopped |
| 2 |
|
Cloves garlic |
| 1 |
cn |
(28 oz) tomatoes, crushed |
| 4 |
|
Red potatos, quartered |
| 2 |
|
Carrots, sliced |
| 1 |
|
Celery stalk, sliced |
| 1/2 |
c |
Barley |
| 1 1/2 |
c |
Corn |
| 1 |
c |
(frozen) peas |
| 1 |
cn |
(16 oz) white beans |
|
|
(drained) |
| 1 |
ts |
Basil |
| 1 |
|
Bay leaf |
| 1 |
tb |
Salt |
| 1 |
ts |
Black pepper |
INSTRUCTIONS
Saute garlic, oniions and leek. Add tomatoes and one can water, potatos,
celery and carrots and cook 25 minutes. Add barley and cook 10 minutes. Add
remaining ingrediants and cook 20 minutes or until barley is done. Makes
about 1 gallon.
Posted by Timo <tbraam@census.gov> to the Fatfree Digest [Volume 14 Issue
13] Jan. 13, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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