Bean Vegetable Soup
INGREDIENTS:
3 tb Water
1 lg Onion; diced
2 Stalks Celery; sliced
1 md Green Pepper; cut in strips
2 md Tomatoes; diced
2 c Red Kidney Beans; drained &
-rinsed
1 pk (10 Oz) Frozen Lima Beans
1 c Quick Cooking Barley
2/3 c Parsley; chopped
1 1/2 ts Salt
1 ts Dried Basil Leaves
1/4 ts Ground Black Pepper
3 c Boiling Water
2 tb Cheddar Cheese; grated
3 tb Water
1 lg Onion; diced
2 Stalks Celery; sliced
1 md Green Pepper; cut in strips
2 md Tomatoes; diced
2 c Red Kidney Beans; drained &
-rinsed
1 pk (10 Oz) Frozen Lima Beans
1 c Quick Cooking Barley
2/3 c Parsley; chopped
1 1/2 ts Salt
1 ts Dried Basil Leaves
1/4 ts Ground Black Pepper
3 c Boiling Water
2 tb Cheddar Cheese; grated
Tips: This dish can be assembled and baked later. Add the boiling water just before baking. Baking time should be increased by 15 minutes when starting refrigerated temperature.
Heat oil in a large skillet. Add onion, celery, and green pepper. Cook slowly for 10 minutes. Do not brown. Stir in tomatoes, kidney beans, barley, parsley, salt, basil, and black pepper. Transfer mixture to a buttered 2-to 3 quart casserole with lid. Add boiling water. Cover. Bake at 350 degrees F for 1-1/2 hours or until barley is tender and liquid is absorbed. Sprinkle with grated cheese before serving.
Good served with: Marinated, slightly blanched mixed vegetables, hot French bread and butter.
NOTES : Wonderful and filling!
Heat oil in a large skillet. Add onion, celery, and green pepper. Cook slowly for 10 minutes. Do not brown. Stir in tomatoes, kidney beans, barley, parsley, salt, basil, and black pepper. Transfer mixture to a buttered 2-to 3 quart casserole with lid. Add boiling water. Cover. Bake at 350 degrees F for 1-1/2 hours or until barley is tender and liquid is absorbed. Sprinkle with grated cheese before serving.
Good served with: Marinated, slightly blanched mixed vegetables, hot French bread and butter.
NOTES : Wonderful and filling!