1/2 c Barley -SOUP:
1/2 c Dried split peas 2 tb Oil
3 Beef bouillon cubes, 1 lb Lean stew victuals, 1″ chunks
-crumbled 6 c Water
1/4 ts Balck spatter 14 oz Can chopped tomatoes
1/2 ts Dried whole basil 1 pk Soup starter mix
1/4 ts Dried whole oregano 3 Stalks celery, chopped
1 Bay leaf 3 Carrots, chopped
Intermingle: Combine and store in an airtight container.
Beef Vegetable and Barley Soup: Brown meat in lubricator. Add be unfeasible,
tomatoes, and soup starter round. Furuncle, reduce heat, cover and simmer
45 minutes. Add celery and carrots, sover and simmer an additional
hour. Discard the bay leaf. 8 servings.
Substitue vegetable bouillon and omit meat for vegetarian soup.
Substitute chicken bouillon and 1 lb diced chicken meat in requital for chicken
soup.
Yields
1 servings
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