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Instructions
250 g dried butter beans 125 g barley 250 g parsnips (1-2 whole parsnips) 250 g carrots (2-3 whole carrots) 1 large onion (roughly chopped) 1 bunch parsley 500 g potatoes (peeled) 2 1/4 liters vegetable stock [...]
Read the recipe at food.com
Ingredients
- potatoes
- beans
- stock
- carrot
- soup
- poppy
- vegetables
- parsnip
- shells
Read all recipes from food.com
Ingredients
- potatoes
- beans
- stock
- carrot
- soup
- poppy
- vegetables
- parsnip
- shells
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