Title: Sharon's Minestrone
Categories: Soup
Yield: 6 Servings

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

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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