Sharon's minestrone
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 1 | cup | Chopped onion |
| 2 | Garlic cloves, finely chopped | |
| 6 | Bacon slices | |
| 1 | cup | Chopped celery |
| 1 | cup | Chopped carrots |
| 2 | cups | Beef stock |
| 1 | cup | Tomato juice |
| 1 | (14oz) can kidney beans, drained | |
| 2 | teaspoons | Basil |
| ½ | teaspoon | Oregano |
| 1 | cup | Barley |
| 2 | tablespoons | Chopped parsley |
Directions
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