"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Hearth Bean and Barley Soup  Recipe

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This recipe for Hearth Bean and Barley Soup , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol (Mills) Crabbe
Added: Saturday, March 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp olive oil
2 large carrots chopped
2 celery ribs, sliced
1 large onion chopped
3 garlic cloves, minced
1/2 c uncooked barley
Freshly ground black pepper
2 cans (14 oz) Veg Broth
1 can (14 1/2 oz) diced tomatoes
1 can (15 oz) small navy beans
or kidney beans drained and rinsed

2 c firmly packed chopped fresh spinach leaves


Directions:
Directions:
Heat oil in saucepan over medium heat, add carrots, celery, onion and garlic; cook until tender. Add Broth, tomatoes, beans and barley. Bring to a boil. Cover and cook over low heat 35 minutes or until barley is tender. Stir in spinach; cook 1 minute. You may season with salt and pepper to taste.

Number Of Servings:
Number Of Servings:
6

 

 

 

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