Barley Vegetable Soup
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
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
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
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