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|Here’s the recipe for the soup: |
8 Cups Chicken Stock and Beef Stock/Broth – I used 48 oz of chicken broth, 64 oz beef broth, and 32 oz of vegetable broth. The pasta and pearl barley soak up a lot of liquid.
1 Potato (peeled and cut into very small cubes)
2 Carrots, peeled and small dice
2 Celery Stalks, small dice
½ Cup Pearl Barley
½ Cup Pastina Pasta
½ teaspoon Garlic Powder
½ Cup Tomato Sauce
Salt and Pepper to taste
Parmesan Cheese for garnish when serving
In a large stockpot, bring the chicken stock to a boil, and add the vegetables, barley, Pastina, and garlic powder.
Let cook on medium for about 30 minutes, and then add the tomato sauce and salt and pepper. Let simmer for another 30 minutes.
Serve with parmesan cheese and garlic bread.