Servings
1
Ingredients
- 6 cups Chicken broth or water
- 1/2 cup Pearl barley
- 1 medium Size boiling potato
- 1 medium Size white turnip
- 1 Rib celery
- 2 Carrots; (up to 3)
- 6 Scallions
- 16 ounce Canned red kidney beans; drained and rinsed
- 1 bunch Escarole or romaine lettuce
- Grated Parmesan or pesto topping; optional
- Salt and pepper
Directions
- COOKING MONDAY TO FRIDAY SHOW # MF6630 Combine the broth and barley in a soup pot and bring the liquid to a simmer over medium heat Add each vegetable to the pot as you prepare it; peel the potato and turnip and cut them into 3/4 inch chunks.
- Dice the celery, peel and slice the carrots into rounds, 3/4 inch thick.
- When all of the vegetables are in, bring the liquid to a boil, then cover and reduce the heat and simmer gently for 30 minutes.
- Meanwhile thinly slice the scallions, including 4 inches of the green tops.
- Rinse and coarsely chop the escarole.
- Add the beans to the soup; season to taste with salt and pepper.
- Simmer, covered 15 minutes longer.
- Add the escarole and scallions and simmer until wilted, about 2 minutes.
- Adjust the seasoning and serve very hot with grated Parmesan on the side.
- Yield: 4 to 6 servings Posted to recipelu-digest by molony
- net> on Mar 09, 1998