Yield: 6 Servings
|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.
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .