Nanny's vegetable soup

Yield: 6 Servings

Measure Ingredient
Tomatoes
Onions
Celery
Carrots
Savoyia cabbage
Dry beans
Barley
Potatoes
Zucchini
Sofritto made with garlic; salt pork & parsley
Salt to taste

Soak beans overnight. Cook until tender. Wash & chop al vegetables used.

Chop garlic very fine. In a deep soup pot, add some butter & oil. Simmer salt pork & garlic until garlic is barely colored. Add all chopped vegetables plus 1 can tomatoes. Add water in which beans were cooked. Puree beans & add to vegetable mixture. Add water or beef stock as mixture should not be too thick. Add barley & salt & cook all slowly. When barley is barely done, the soup is ready. Serve with a sprinkle of Parmesan cheese.

No amounts for vegetables were given. Use your own preference for amounts & types of vegetables to add to the soup.

MRS LAMI

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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