6 quarts of beef broth<\/p>\n\n\n\n
Two large onions – rings for browning and rest chopped<\/p>\n\n\n\n
3 carrots<\/p>\n\n\n\n
2 Patotoes – cubed<\/p>\n\n\n\n
4 bay leafs<\/p>\n\n\n\n
1-2 Ham Hocks<\/p>\n\n\n\n
1 Leak (cleaned and chopped)<\/p>\n\n\n\n
8 sprigs of Parseley<\/p>\n\n\n\n
1.5 cups of barley<\/p>\n\n\n\n
2 TBSP salt<\/p>\n\n\n\n
1 TSP white pepper<\/p>\n\n\n\n
1\/2 TSP crushed dried basil<\/p>\n\n\n\n
Induction top: 1600W – brown onions in oil, add carrots celery brown briefly<\/p>\n\n\n\n
Add stock and bring to boil<\/p>\n\n\n\n
add leak, all veggies<\/p>\n\n\n\n
Add Ham Hock – cook for 30 min, siffon off the foam<\/p>\n\n\n\n
Add salt + pepper, basil<\/p>\n\n\n\n
Add Barley – cooks 45-55min<\/p>\n\n\n\n
Add cubed potatoes – cooks 25-35min<\/p>\n\n\n\n
Reduce heat, let simmer for 40min<\/p>\n","protected":false},"excerpt":{"rendered":"
6 quarts of beef broth Two large onions – rings for browning and rest chopped 3 carrots 2 Patotoes – cubed 4 bay leafs 1-2 Ham Hocks 1 Leak (cleaned and chopped) 8 sprigs of Parseley 1.5 cups of barley 2 TBSP salt 1 TSP white pepper 1\/2 TSP crushed dried basil Induction top: 1600W … Continue reading Barley Soup – 1.5 hrs<\/span>