Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Vegetable oil |
| 1 cup | Chopped onion |
| 2 \N | Garlic cloves, finely chopped |
| 6 \N | Bacon slices |
| 1 cup | Chopped celery |
| 1 cup | Chopped carrots |
| 2 cups | Beef stock |
| 1 cup | Tomato juice |
| 1 \N | (14oz) can kidney beans, drained |
| 2 teaspoons | Basil |
| ½ teaspoon | Oregano |
| 1 cup | Barley |
| 2 tablespoons | Chopped parsley |
salt and pepper to taste
In a large saucepan, saute onions and garlic in vegetable oil. In a small frying pan, cook bacon, drain off fat and cut bacon into small pieces. (To save a step, I cut the bacon into bite size chunks first and then cook them in the same pot that the soup is going to be in.
Gives it a bit more flavour. Just drain off excess fat.) To the saucepans,add bacon, celery, carrots, beef stock and tomato juice; cook until vegetables are just tender, about 10 minutes. Add the rest of the ingredients and cook until barley is tender, about 20-30 minutes. Serves 6-8.
Origin: Sharon Stevens Shared by: Sharon Stevens