1. Cover barley with water and boil for 5 minutes, drain and set aside.
2. Brown meat in large pot, then add onion and garlic and saute for 5 minutes.
   Cover and simmer for 1 ½ hours.
3. Add tomatoes, celery, carrots, peas and Tabasco.
4. Cover and simmer for another30 to 40 minutes.
5. Add salt to taste.

1. Place beans in large bowl and cover with 2 inches cold water.
2. Let sit overnite at room temperature (or in fridge).
3. Drain just before using.
4. In a large pot, heat oil over medium heat.
5. Add onion and garlic and cook for 5 minutes or until onions are soft.
6. Add drained beans, carrots, celery, peppers, barley, tomatos, stock
   thyme and bay leaves.
7. Bring mixture to a boil.
8. Reduce heat, cover and simmer for 2 hours or until beans are soft.
9. Remove bay leaves and stir in pepper, salt and 1/2 the parsley.
10. Taste and adjust seasoning and serve in bowls and and sprinkle with fresh parsley.

1. Place 16 peeled and chopped tomatoes in large saucepan
   with one can of tomato soup and two cans of water.
2. Blend together two peeled and chopped tomatoes with
   one small onion, two hot peppers and garlic in blender.
3. Add blended material to tomatoes in pan and bring to a boil.
4. Add two small diced onions and all the spices, bring to a boil again,
   reduce heat and simmer partially covered for 1 ½ to 2 hours.

1. Cook vegetables in oil for 4 to 5 minutes.
2. Add pepper and stir.
3. Add cooked beans, stock, ham and parsley and bring to a boil.
4. Add salt, coriander and bay leaf.
5. Simmer mixture for 40 to 50 minutes.
6. Remove bay leaf and refrigerate overnight.
7. Before adding beans puree about ¼ of the beans to make a creamier soup.

     TO COOK BEANS

1. Pour boiling water over beans and let stand for about 2 hours.
2. Drain and add 5 cups of water and bring to a boil,
   then simmer for about 2 hours with lid off.
3. Drain.

1. In dutch oven or large saucepan, melt margarine over medium-high heat.
2. Add onion and sauté until softened, about 5 minutes.
3. Stir in parsnips and sweet potatoes and sauté an additional 2 minutes.
4. Add salt and nutmeg.
5. Stir in chicken broth and bring to a boil.
6. Reduce heat to low, partially cover, and simmer gently for 30 minutes, or
   until vegetables are tender.
7. Cool soup slightly and process in blender until smooth.
8. Return soup to saucepan, stir in milk and heat to serving temperature.
9. Do not allow soup to boil.Stir in brown sugar.
10. Season with salt and pepper.

1. Coat beef with flour and pepper mixture.
2. Heat oil in Dutch oven over med heat, add beef and cook until browned on all sides.
3. Add onions, carrots, potatoes, garlic, bay leaf, thyme, tomato paste and broth.
4. Partially cover with water, bring to a boil and simmer for 1 hour.
5. Add mushrooms and cook a further 5 minutes then add peas and cook another 5 minutes.
6. Remove 3 to 4 tbsp of liquid and mix in cornstarch.
7. Add mixture to pan to thicken stew.

1. In a large skillet, heat oil over medium-high heat
2. Add chicken and saute until browmed on all sides and just cooked.
3. Remove chicken and reduce heat to medium.
4. Add garlic and onion and cook until onions are soft.
5. Add celery and carrots and cook another 5 minutes.
6. Transfer vegetables to a large saucepan and deglaze skillet with a portion of the chicken stock and add to saucepan.
7. Add all stock, bay leaf and thyme to saucepan.
8. Bring to a boil, reduce heat, cover and simmer for 15 minutes.
9. Cut chicken into cubes.
10. When vegetables have finished simmering, add chicken along with juices, and broccoli.
11. Simmer until broccoli is just tender.
12. Serve and garnish with parmesan cheese.

1. In a large pot heat oil and saute onion for 2 or 3 minutes.
2. Add meat and cook a further 5 to 7 minutes
3. Meanwhile, microwave potatos,on high setting, for about 2 minutes.
4. To the pot with meat and onions, add potatos and all remaining ingredients.
5. Simmer 20 minutes to 1\2 hour untill vegetables are tender and liquid is reduced.

1. Pre-heat the oven to 325°.
2. Toss the sliced onions and oil.
3. Spread on a cookie sheet.
4. Roast until soft and beginning to brown (about 20-30 minutes).
5. Add the onions and the remaining ingredients to a soup pot.
6. Bring to a boil, reduce the heat and simmer for 30 minutes.

1. Heat the oil in a soup pot.
2. Add the onion and celery.
3. Cook until just soft.
4. Add the broth, tomatoes, wine, carrots, limas, corn and thyme.
5. Bring to a boil, reduce the heat and simmer for 25 minutes.
6. Add the cooked chicken and simmer for an additional 10 minutes.

1. Add all ingredients to a large soup pot.
2. Slowly bring to a boil, reduce the heat and simmer for 1 hour (or until the vegetables are tender).
3. Serve with a crusty Frenchstyle bread. .