Barley vegetable soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¬ cup washed whole barley | ||
| 6 | cups | Boiling vegetable stock |
| 1 | cup | Sliced carrots |
| « cup diced celery | ||
| ¬ cup chopped onions | ||
| 2 | cups | Skinned, chopped tomatoes |
| 1 | cup | Fresh or frozen peas |
| « cup chopped parsley | ||
| Salt to taste | ||
Directions
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