Barley Vegetable Soup
5 cups (1.25 L) vegetable or chicken stock
1 can (15 oz, 420 g) red kidney beans, rinsed and drained
1 can (15 oz, 420 g) stewed tomatoes with their liquid
10 oz (280 g) frozen corn kernels
1/2 cup (125 ml) medium pearl barley
2 cups (500 ml) sliced mushrooms
2 - 4 cloves garlic, finely chopped
2 medium onions, chopped
1 medium carrot, chopped
1 stalk celery, chopped
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste
Combine all ingredients in the slow cooker and cook covered on low heat
for 8 to 10 hours, or on high heat for 4 to 5 hours. (Or combine in a
pot and simmer over very low heat on the stove for 4 to 5 hours.) Serves
6 to 8.
helpful hint:
To make a really superior cole slaw, at least in my judgement, chill the
shredded cabbage before completing the salad. I shred the cabbage
finely, then put it in a large mixing bowl and cover with crushed ice
and cold water for a while, the amount of time would be dictated by how
much time one has. I usually try to leave the cabbage in the ice water
for at least a couple of hours or more if possible, then drain very well
and do a quick dry with a couple of kitchen towels then quickly finish
with other ingredients and dressing as desired. The cabbage becomes very
cold and crispy.
(`´·.¸ (`´·.¸ *¤*
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«´¨`·.. ¤
Angelique
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(¸.·'´ (¸.·'´ *¤*
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