VEGETARIAN. MUSHROOMS STAND IN FOR TRADITIONAL BACON, OR PANCETTA, PROVIDING A RICH UNDERCURRENT OF FLAVOR WITH OUT MEAT OR ADDED FAT. ENJOY DAN

SOUP’S ON….SAUERKRAUT, BEAN, AND BARLEY SOUP by CHEF DAN


Serves 30-40

INGREDIENTS:

2 cans(49.5oz) tomato juice

1 can(32oz) sauerkraut

5 cups pre-cooked beans, pinto, white, or black beans

3 cups barley, toasted in dry pan for 6 minutes

6 onions, diced

3 heads cabbage, grated

12 potatoes, diced

10 cloves garlic, minced

1 can(32oz) green beans

1 can(32oz) mushrooms

3 teaspoons caraway seeds

1/2 cup red wine vinegar

1 tablespoon liquid smoke

12 bay leaves

DIRECTIONS:

1. Heat I tablespoon butter in a skillet over medium heat. Sauté the onion for 10 minutes, until golden brown. add garlic, and sauté for 5 minutes.

2. In a large stock pot add all ingredients including onion and garlic.

3. Bring to a boil and then over medium-low heat, and thin to a souplike consistency with some vegetable stock, if needed, remove bay leaves before serving. ENJOY DAN: hallelujah