| 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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