Vegetable Soup


1/2 cup Pearl barley 3 can (10.75 oz) chicken broth, strained 3 can Water 1 sm Onion, cut in fourths 1 x Carrot, cut into thirds 1 stalk celery, cut into 1" slices 1 tsp Thyme 1 x Bay leaf Freshly ground black pepper 5 x Carrots, sliced 2 stalk celery, sliced 1/2 x Zucchini, sliced 1/2 cup Onion, chopped 2 cup Fresh spinach, chopped


* Place barley, chicken stock, onion quarters, carrot thirds, celery slices, thyme, and bay leaf in a large soup pot and bring to a boil. Reduce heat, cover, and simmer for about 1 hour or until barley is tender. Add sliced carrots, celery, zucchini, and chopped onion and cook until tender. Add spinach a few minutes before serving. * NOTES : A hearty soup that improves as it ages. Make it in the morning or the night before so it will have time to thicken.


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