Yield: 6 servings
|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 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