- Serves: 10
- Recipe Category: Soup, Vegetarian main
-
Products in this recipe:
Green Onion Seasoning, Liquid Chicken Stock OR Liquid Beef Stock
You Will Need:
Ina’s Tip
- The soup tastes even better the next day.
- A very economical variation, instead of the shin, is to use meaty beef bones.
Method:
Sauté the meat until lightly browned in the oil. Remove the meat and keep on one side. Add the onions seasoned with Green Onion Seasoning and stir-fry until golden.
Add all the remaining ingredients, except garnish, cover with a lid and simmer slowly for ± 2½ hours or cook in the slow cooker for ± 4 hours or in the pressure cooker for an hour.
Taste for seasoning and serve in warm bowls or mugs. Garnish with parsley and lemon rind. Delicious with buttered Portuguese rolls.
Old Fashioned Vegetable Barley Soup
In years past recovering patients were given traditional barley broth to assist in a speedy recovery. My mother always made this soup for us in the winter. I still remember how she enjoyed fast grating the vegetables with our very first food processor!- Serves: 10
- Recipe Category: Soup, vegetarian main
-
Products in this recipe:
Green Onion Seasoning, Liquid Chicken Stock OR Liquid Beef Stock
You Will Need:
Method:
Sauté the meat until lightly browned in the oil. Remove the meat and keep on one side. Add the onions seasoned with Green Onion Seasoning and stir-fry until golden.
Add all the remaining ingredients, except garnish, cover with a lid and simmer slowly for ± 2½ hours or cook in the slow cooker for ± 4 hours or in the pressure cooker for an hour.
Taste for seasoning and serve in warm bowls or mugs. Garnish with parsley and lemon rind. Delicious with buttered Portuguese rolls.