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Sharon's minestrone

Yield: 6 Servings

Ingredients:

• 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

Instructions:

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. Origin: Sharon Stevens Shared by: Sharon Stevens

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