Tasty and Easy Recipes

Ingredients:
3 onions, diced
Oil
1 cup canned or fresh mushrooms, sliced
1/2 cup barley
2 carrots, diced
3/4 cup lima beans
14 cups water
Pepper
Garlic powder
1 tablespoon chicken soup powder

Method:
Brown mushrooms and onions in oil until transparent. Put in pot.
Put the rest of the ingredients in the pot. Bring to a boil. Lower flame and simmer for 3 hours.

Ingredients:
1-1/4 cup dried yellow peas
1-1/4 cup dried green peas
3/4 cup barley
3/4 cup white navy beans
3 large pieces of flanken (short ribs cut across the ribs)
5 tsp. salt
3 ribs celery, diced
3 carrots, peeled and diced
2 small onions, peeled and diced
Oil for pot (approximately 2 tbsp.)

Method:
Rinse all the peas, beans, and barley several times until the water runs clear and drain well.
In a large pot (minimum 8 quart) brown the short ribs on all sides, add the onions and saute’ until transparent.
Fill the pot to about 2″ from the top with water and add the peas, beans, barley, and salt. Bring to a boil and skim off the foam. Add the celery and carrots.
Bring back to a boil then lower heat and simmer slowly covered for 2 hours. Adjust seasoning before serving with salt and pepper.

Ingredients:
8 cups home made turkey stock
1 tsp. garlic, chopped
2 cups celery stalks, chopped
1/2 cup leek, shredded
1 medium onion, peeled and chopped
1 medium carrot, peeled and chopped
1/2 cup Italian parsley, finely chopped
1-1/2 cups cooked turkey meat, shredded (leftovers)
1 medium rutabaga, peeled and diced into 3/4″ pieces
1 cup barley
Salt and pepper, to taste

Method:
Place turkey stock, garlic, celery, leek, onion, carrot, and 1/2 of the parsley in a medium-sized soup pot and bring to a boil, reduce heat and simmer for 15 minutes.
Add the shredded turkey meat, rutabaga, and rest of the barley and bring to a boil. Reduce to a low heat and simmer covered for about 45 minutes. Season to taste with salt and pepper.
Serve in soup bowls and sprinkle with remaining parsley.