Soup La Angelena Recipe

Ingredients
<br>- 12 cups water
<br>- 2 large potatoes, peeled and quartered
<br>- 1 (14.5 ounce) can whole peeled tomatoes, mashed
<br>- 1/4 cup pearl barley
<br>- 1/4 cup uncooked white rice
<br>- 2 tablespoons margarine
<br>- 1/4 teaspoon salt
<br>- 1/4 teaspoon ground black pepper
<br>- 1 large carrot, diced
<br>- 1 onion, chopped
<br>- 1 large stalk celery, with leaves, finely chopped
<br>- 1/2 cup fresh green beans, cut into 1/2 inch pieces
<br>- 1 large potato, peeled and diced
<br>- 1/2 cup frozen petite peas, thawed
<br>- 1/2 cup broccoli florets
<br>- 1/4 cup barley flakes
<br><p></p>Directions
<br>step 1: In a large stock pot, add water and 2 large potatoes, peeled and quartered.  Bring to boil, then add mashed tomatoes. Cook for 10 minutes, add barley and rice and cook until potatoes are tender.
<br>step 2: Remove potatoes and mash together with margarine, set aside.
<br>step 3: Add salt, pepper, carrots and beans and cook for 10 minutes or until carrots are tender.
<br>step 4: Add onions, cubed potatoes, celery, peas and broccoli and cook for 5 minutes.
<br>step 5: Add the mashed potatoes and stir.  Add barley flakes and cook for an additional 5 minutes and serve.
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Ingredients
- 12 cups water
- 2 large potatoes, peeled and quartered
- 1 (14.5 ounce) can whole peeled tomatoes, mashed
- 1/4 cup pearl barley
- 1/4 cup uncooked white rice
- 2 tablespoons margarine
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 large carrot, diced
- 1 onion, chopped
- 1 large stalk celery, with leaves, finely chopped
- 1/2 cup fresh green beans, cut into 1/2 inch pieces
- 1 large potato, peeled and diced
- 1/2 cup frozen petite peas, thawed
- 1/2 cup broccoli florets
- 1/4 cup barley flakes

Directions
step 1: In a large stock pot, add water and 2 large potatoes, peeled and quartered. Bring to boil, then add mashed tomatoes. Cook for 10 minutes, add barley and rice and cook until potatoes are tender.
step 2: Remove potatoes and mash together with margarine, set aside.
step 3: Add salt, pepper, carrots and beans and cook for 10 minutes or until carrots are tender.
step 4: Add onions, cubed potatoes, celery, peas and broccoli and cook for 5 minutes.
step 5: Add the mashed potatoes and stir. Add barley flakes and cook for an additional 5 minutes and serve.

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