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Vegetable
Minestrone Soup
From: Sharon
H. Gluck
Serving Size : 1
- 1/2 cup Chopped onion
- 1 Leek, white part only Chopped
- 2 Cloves garlic
- 1 can (28 oz) tomatoes -- crushed
- 4 Red potatos -- quartered
- 2 Carrots -- sliced
- 1 Celery stalk -- sliced
- 1/2 cup Barley
- 1 1/2 cups Corn
- 1 cup (frozen) peas
- 1 can (16 oz) white beans (drained)
- 1 teaspoon Basil
- 1 Bay leaf
- 1 tablespoon Salt
- 1 teaspoon Black pepper
Saute garlic, onions and leek.
Add tomatoes and one can water, potatoes, celery and carrots and cook
25 minutes.
Add barley and cook 10 minutes.
Add remaining ingredients and cook 20 minutes or until barley is done.
Makes about 1 gallon. |
