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Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 12 |
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This is a delicious concoction that I accidentally stumbled upon while making fresh green beans this past summer. It has just about every thing in it for a complete meal. Just add biscuits, garlic toast, or whatever. Ingredients:
35 1/2 inches frozen meatballs |
1 -2 lb fresh green beans, trimmed and halved |
1 lb carrot, coarsely chopped |
1 head celery, coarsely chopped |
1 large onion, chopped |
1 (48 1/2 ounce) can chicken broth |
1 (28 ounce) can chunky crushed tomatoes seasoned with basil garlic & oregano |
1 (15 ounce) can tomatoes with jalapeno peppers, petite |
3 (15 ounce) cans potatoes, chopped |
1 (15 ounce) can butter beans, drained |
1 (15 ounce) can garbanzo beans, drained |
2 teaspoons salt |
1 teaspoon pepper |
1 teaspoon garlic powder |
1 teaspoon onion powder |
1 teaspoon basil |
1 tablespoon parsley flakes |
1 teaspoon italian seasoning or 1/2 teaspoon oregano |
3 bay leaves, whole |
1/2 cup quick-cooking barley |
Directions:
1. Place 35 frozen meat balls, green beans, carrots, celery, onions in a 12 quart pot.
2. Pour in the chicken broth, crushed tomatoes, chopped tomatoes, chopped potatoes, bay leaves, all seasonings.
3. Bring to a boil and then turn temperature to warm-low and cover tightly for about 6 to 8 hours.
4. When veggies are done to your liking, add the canned beans (rinsed) and 1/2 cup barley to soak up some of the liquid.
5. Remove bay leaves.
6. Cover and cook for 10 to 15 minutes, stirring occasionally until barley is tender.
7. Serve with crusty garlic or other bread & butter, corn bread works really good too - use your imagination.
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