Recipe - Nannys Vegetable Soup

Tomatoes
Onions
Celery
Carrots
Savoyia cabbage
Dry beans
Barley
Potatoes
Zucchini
Sofritto made with garlic;
salt pork & parsley
Salt to taste

Soak beans overnight. Cook until tender. Wash & chop al vegetables used.
Chop garlic very fine. In a deep soup pot, add some butter & oil. Simmer
salt pork & garlic until garlic is barely colored. Add all chopped
vegetables plus 1 can tomatoes. Add water in which beans were cooked. Puree
beans & add to vegetable mixture. Add water or beef stock as mixture should
not be too thick. Add barley & salt & cook all slowly. When barley is
barely done, the soup is ready. Serve with a sprinkle of Parmesan cheese.
No amounts for vegetables were given. Use your own preference for amounts &
types of vegetables to add to the soup.

MRS LAMI

From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.