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Categories:
olive oil white onion carrots garlic liters water basil oregano ground thyme salt Worcestershire sauce tomato sauce potatoes barley red pepper white mushrooms beef
Viewed: 37 - Published at: 2 years agoIngredients
- 2 tablespoons olive oil
- 1 small white onion
- 4 carrots
- 4 garlic cloves
- 2 liters water
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
- 2 teaspoons ground thyme
- 3 teaspoons salt
- 20 dashes Worcestershire sauce
- 6 ounces tomato sauce
- 6 medium potatoes
- 1 cup barley
- 12 of a red pepper
- 8 medium white mushrooms
- 12 lb beef or 12 lb pork or 12 lb chicken (optional) or 12 lb sausage (optional)
Method
- Wash all your vegetables.
- Heat oil in a large pot on medium-low heat.
- Dice the onion and add to the oil, stirring occasionally.
- Chop the carrots into 1/4 inch slices and add to the onions, again stirring occasionally.
- Mince the garlic and add to the vegetables.
- Add the water, herbs, salt, worcestershire, and tomato sauce to the mixture and stir.
- Turn heat up to medium-high and bring mixture to a boil.
- Chop potatoes into 1" wide pieces and add to pot.
- Mix the barley with some water in a cup or bowl and pour it all into the pot.
- Cover and boil for ten minutes, stirring occasionally.
- While it boils, chop the pepper half into 1/2" pieces, and chop the mushrooms into quarters.
- Add the peppers and mushrooms to the pot after the ten minutes is up.
- If you care to add beef or any other meat (sausage would probably be fantastic), do so now.
- Turn the heat back down to medium-low and simmer for another 15 minutes.
- Enjoy!
