Barley vegetable soup

Yield: 1 servings

Measure Ingredient
\N \N ¬ cup washed whole barley
6 cups Boiling vegetable stock
1 cup Sliced carrots
\N \N « cup diced celery
\N \N ¬ cup chopped onions
2 cups Skinned, chopped tomatoes
1 cup Fresh or frozen peas
\N \N « cup chopped parsley
\N \N Salt to taste

Place the barley and stock in a heavy kettle, cover, and simmer until the barley is tender. This usually takes about 1 hour. Add the remaining ingredients, expcept the parsley, and cook, covered, until the vegetables are barely tender. Remove from heat and add the parsley. 6 Servings, 186 calories/serving From "The Heating Power of Foods Cookbook" by Michael T. Murray N.D. AR/95 Submitted By APRIL ROCHE On 02-09-95

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