Homely Food - Vegetable Soup Recipe, Hello mother and cysts of all, how are you all, come back this time to meet again with the current admin will share information that will be very beneficial to the cyst and the mother of all.
Still in the concept of recipes and drinks, this time we will discuss about the title of the link http://homely-food.blogspot.com/2015/01/vegetable-soup-recipe.html.
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Okay hopefully what the admin share this time there is order and do good for my friend and direct all readers, we see a complete review of Vegetable Soup Recipe
Ingredients :
Still in the concept of recipes and drinks, this time we will discuss about the title of the link http://homely-food.blogspot.com/2015/01/vegetable-soup-recipe.html.
Cuisine and food is indeed not going to end if we explore especially with a variety of very diverse menu we can learn one by one. No wonder a lot of mother and cyst in time now certainly adept at cooking because more and more knowledge about food, beverages and recipes - recipes else.
Okay hopefully what the admin share this time there is order and do good for my friend and direct all readers, we see a complete review of Vegetable Soup Recipe
2 tablespoons oil
2 cups diced carrot
2 cups diced onions
1/2 cup diced red bell pepper
1 1/2 teaspoons chopped fresh thyme
3/4 cup pearl barley
1 quart vegetable broth
1 1/2 cups marinara sauce
2 cups quartered mushrooms
2 cups diced zucchini
Salt and pepper
2 cups diced carrot
2 cups diced onions
1/2 cup diced red bell pepper
1 1/2 teaspoons chopped fresh thyme
3/4 cup pearl barley
1 quart vegetable broth
1 1/2 cups marinara sauce
2 cups quartered mushrooms
2 cups diced zucchini
Salt and pepper
How To Prepare :
1. Heat a medium, heavy-bottom pot over medium heat until hot. Add the oil, then add the carrots, onions, bell pepper, thyme and barley. Cook, stirring occasionally, until the vegetables are golden-brown, about 18 minutes, taking care that the barley does not burn.
2. Stir in the vegetable broth and marinara. Cover and bring to a boil over high heat, then reduce the heat to a gentle simmer.
3. Cook until the barley is al dente, 6 to 8 minutes. Stir in the mushrooms and zucchini, and season to taste with salt and pepper (amount of seasoning needed will vary depending on the vegetable broth and marinara used). Cover and continue to simmer until the mushrooms and zucchini are just tender, 4 to 6 minutes.
4. Remove from heat, thin if desired, and season again to taste, and serve. This makes about 2 1/2 quarts of soup.
Service : 8-10
2. Stir in the vegetable broth and marinara. Cover and bring to a boil over high heat, then reduce the heat to a gentle simmer.
3. Cook until the barley is al dente, 6 to 8 minutes. Stir in the mushrooms and zucchini, and season to taste with salt and pepper (amount of seasoning needed will vary depending on the vegetable broth and marinara used). Cover and continue to simmer until the mushrooms and zucchini are just tender, 4 to 6 minutes.
4. Remove from heat, thin if desired, and season again to taste, and serve. This makes about 2 1/2 quarts of soup.
Service : 8-10
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Source: LA Times
