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2 tb Vegetable oil
1 c Chopped onion
2 Garlic cloves, finely chopped
6 Bacon slices
1 c Chopped celery
1 c Chopped carrots
2 c Beef stock
1 c Tomato juice
1 (14oz) can kidney beans, drained
2 ts Basil
1/2 ts Oregano
1 c Barley
2 tb Chopped parsley
salt and pepper to taste
In a large saucepan, saute onions and garlic in vegetable oil. In a
small frying pan, cook bacon, drain off fat and cut bacon into small
pieces. (To save a step, I cut the bacon into bite size chunks first
and then cook them in the same pot that the soup is going to be in.
Gives it a bit more flavour. Just drain off excess fat.) To the
saucepans,add bacon, celery, carrots, beef stock and tomato juice;
cook until vegetables are just tender, about 10 minutes. Add the rest
of the ingredients and cook until barley is tender, about 20-30
minutes. Serves 6-8.
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