Sharon's minestrone

Yield: 6 servings

Measure 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

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

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