| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Soup | 6 | Servings | |
INGREDIENTS
| Tomatoes | ||
| Onions | ||
| Celery | ||
| Carrots | ||
| Savoyia cabbage | ||
| Dry beans | ||
| Barley | ||
| Potatoes | ||
| Zucchini | ||
| Sofritto made with garlic; salt pork & parsley | ||
| Salt to taste |
INSTRUCTIONS
Soak beans overnight. Cook until tender. Wash & chop al vegetables used. Chop garlic very fine. In a deep soup pot, add some butter & oil. Simmer salt pork & garlic until garlic is barely colored. Add all chopped vegetables plus 1 can tomatoes. Add water in which beans were cooked. Puree beans & add to vegetable mixture. Add water or beef stock as mixture should not be too thick. Add barley & salt & cook all slowly. When barley is barely done, the soup is ready. Serve with a sprinkle of Parmesan cheese. No amounts for vegetables were given. Use your own preference for amounts & types of vegetables to add to the soup. MRS LAMI From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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