64 bean rice barley Recipes

canning countryvegetable beef soup recipe, savory and wonderful healthy, lean beef cut into 1/4 inch pieces, water, salt, pepper, garlic minced, bay leaf, pearl barley or rice, chopped tomatoes, sliced celery stalks, sliced carrots, chopped onions, shredded cabbage, red kidney beans, yellow split peas (or substitute green split peas), add any fresh garden herbs that you like ., above will make 16 pints or 8 quarts, use a large heavy pan, combine beef , water, salt and pepper, bring to boil, spoon off top scum, add garlic and bay, cover and simmer for 75 minutes, soak the kidney beans and peas over night, add all the of the vegetables, simmer for about 20 minutes, vegetables will cook more while canning, put in jars with 1 inch head space, process in a pressure canner

seitan , strips, soup beans , barley, and lentils, diced tomatoes, vegetable broth, rice or 2 cups pasta, of your choice, stalk fresh kale, onion, carrot, zucchini

olive oil, divided, chopped onion, chopped red bell pepper, chopped carrot, chopped peeled turnip, chopped peeled celeriac, grated peeled fresh ginger, cooked basmati or other long-grain rice, cooked pearl barley, drained canned pinto beans, torn spinach, low-sodium soy sauce, salt