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Sun, 10 Jun 2007

Vegetable Barley Soup with Pork
While preparing Bertha's Ribs, the stock produced when tenderizing the ribs is an excellent base for a hearty vegetable soup. So don't throw it away!

6 cups pork broth
2 boneless pork chops
1 onion
1 cup diced carrots
1 clove garlic, minced
½ cup diced celery
½ cup barley
½ cup dried beans (I use lentils)
½ cup long grain wild rice
1 tsp basil
1 bay leaf
dash Tabasco hot pepper sauce
salt and pepper to taste

After preparing Bertha's Ribs, reserve the liquid used to tenderize ribs; pour liquid into two 2-quart juice containers (or one large 4-quart juice container if you have one). Refrigerate until fat separates and hardens. Skim fat from surface of liquid and discard. Supplement the liquid with water (or canned broth) to make 6 cups. Place all ingredients in crockpot and cook on low for 6-8 hours. Break apart pork chops into chunks before serving.

(Update Mon Jun 25 16:34:46 PDT 2007 // fixed for grammar)

:: Posted by rus on Sun, 10 Jun 2007 10:44 pm
:: Filed under /recipes/main_courses/meat

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