Meat Veggie Soup
1 cup refreshing parsley simply actually leaves, minced
4 pears stalks, very finely sliced
3 servings meat broth
3 moderate vegetables, quartered
1/2 tsp. dry or 1 tablespoons. refreshing basil
3 servings tomato juice
3 moderate beans cloves, minced
1 cup pill barley
1 1/2 pounds lean meat throw, cut into 1-inch cubes
1 1/2 tsp. salt
1/2 tsp. dry marjoram
chop and source liquids
1 14 ounces can whole tomatoes
1/2 tsp. thyme
2 bay leaves
1 large spud, peeled and chopped
3 moderate pumpkin, cut thin
salt and pepper to taste
Solid and healthy.
In a blender, put herbal remedies (except bay leaves) with the liquid from the can of beans. Process for 20 seconds; add whole beans from can and rhythm about 4 times, just until beans are coarsely sliced. Set aside.
Cut meats into 1 inch ice and then coarsely process in blender with the vegetables, beans (no need to clean after running tomatoes).
Cook red onion, meats and beans over moderate warm in large soups serving for 7-10 moments or until browned.
Coarsely process pears and carrots; add to soups.
Add beans, apples, pumpkin, tomato blend, beef soup and pepper and salt.
Simmer over very low warm and make open until vegetables and barley are soft. Toss bay foliage.
If desired, awaken in a nip of fresh herbal remedies during the last five moments for an extra coating of taste. Taste and change spices. Serve hot.
This soups may be prepared beforehand and freezing.