| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
c |
Chicken broth or water |
| 1/2 |
c |
Pearl barley |
| 1 |
md |
Size boiling potato |
| 1 |
md |
Size white turnip |
| 1 |
|
Rib celery |
| 2 |
|
Carrots; (up to 3) |
| 6 |
|
Scallions |
| 16 |
oz |
Canned red kidney beans; drained and rinsed |
| 1 |
bn |
Escarole or romaine lettuce |
|
|
Grated Parmesan or pesto topping; optional |
|
|
Salt and pepper |
INSTRUCTIONS
COOKING MONDAY TO FRIDAY SHOW # MF6630
Combine the broth and barley in a soup pot and bring the liquid to a simmer
over medium heat Add each vegetable to the pot as you prepare it; peel the
potato and turnip and cut them into 3/4 inch chunks. Dice the celery, peel
and slice the carrots into rounds, 3/4 inch thick.
When all of the vegetables are in, bring the liquid to a boil, then cover
and reduce the heat and simmer gently for 30 minutes.
Meanwhile thinly slice the scallions, including 4 inches of the green tops.
Rinse and coarsely chop the escarole.
Add the beans to the soup; season to taste with salt and pepper. Simmer,
covered 15 minutes longer. Add the escarole and scallions and simmer until
wilted, about 2 minutes.
Adjust the seasoning and serve very hot with grated Parmesan on the side.
Yield: 4 to 6 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 09, 1998
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