anita@utastro.UUCP (Anita Cochran) (12/05/85)
Hearty Vegetable Soup
This is a family favorite. I don't actually use a recipe but
instead I use guidelines and improvise. My husband loves this soup
but cringes when I announce I am making it since I only seem to
be able to make it in huge quantities.
Ingredients:
some soup bones (beef)
a lot of celery
a lot of carrots
2 or 3 medium onions
1 35 oz. can tomatoes, cut up -- save the juice
salt, pepper, and dill
approx 1 cup pearl barley
sour cream (optional)
Preparation:
Put the bones in a large pot (2 gallon type) and fill the pot 2/3 full
with water. Bring to a boil. Turn the heat down and simmer for
aproximately 1 hour. Meanwhile, cut the celery and carrots up
into pieces 1/4 - 3/8 inch square (try to get uniform sizes) and
quarter the onions. After the hour simmering the bones, add the
carrots, celery, onion, tomatoes and their juice and the seasonings
to taste. Their is never enough dill so add more. Simmer the
soup for about 1 hour or until the carrots are tender but not mushy.
Add the barley and simmer for 30 minutes more. Serve with a nice
bread. If you like sour cream, float a tablespoon of sour cream
in each bowlful when you serve.
Notes:
Substituting tomatoes with green chilis (e.g Rotel brand) works
nicely. Elbow macaroni can be used instead of the barley but
then you must cook the macaroni for only 10 or 15 minutes or
it gets mushy.
--
Anita Cochran uucp: {noao, ut-sally, ut-ngp}!utastro!anita
arpa: anita@astro.UTEXAS.EDU
snail: Astronomy Dept., The Univ. of Texas, Austin, TX, 78712
at&t: (512) 471-1471