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Bean and Barley Soup


  • 3/4 cup of barley
  • 1/4 cup of olive oil
  • 2 carrots, grated
  • 3 garlic cloves, chopped
  • 2 onions, chopped
  • 3 1/2 quarts of vegetable stock
  • 2 ribs of celery, chopped
  • 1 cup of dried lima beans, soaked for 1 day prior in 6 cups of water
  • 1 large crock-pot


  1. Sautee the onion, celery and carrots in the olive oil until they become soft.
  2. Add onion mixture to the crock-pot with the remaining ingredients and simmer for 18 hours.

Serves: 7 persons




Blue Soup


  • 2 tbsp. margarine
  • ¼ c. chopped celery
  • ¼ c. flour
  • 14-15 oz. chicken broth
  • 1 c. half-and-half
  • 1 c. skim milk
  • 4 oz. crumbled blue cheese


  1. Melt margarine in saucepan over medium heat; add celery and sauté until tender.
  2. Reduce heat to low; stir in flour.
  3. Cook stirring constantly for 1 minute.
  4. Gradually stir in broth and cook over medium heat stirring constantly for 2 minutes.
  5. Add half-and-half; milk and cheese and stir until thick.

Serves 4 to 5 persons

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