Yield: 8 servings
Measure | Ingredient |
---|---|
1 medium | Red onion chopped |
4 mediums | Carrots sliced |
1 \N | Celery Stalk, sliced |
½ cup | Corn |
¼ cup | Barley |
5 cloves | Garlic, minced |
2 tablespoons | Parsley, minced |
5 cups | Water |
3 teaspoons | Marjoram |
1 cup | Peas |
½ cup | Tomato paste |
1 tablespoon | Soy sauce |
1 cup | Spinach, Chopped/packed |
Place the onions, carrots celery, corn, barley, garlic, parsley and 3 cups of the water in a large sauce pan.
Place the remaining 2 cups of water, the tomatoes and marjoram in a blender and process on low to medium speed until smooth.
Add to the sauce pan. Bring to a boil, then turn down heat, cover and simmer for 1¼ hours.
Add the peas, spinach, tomato paste and soy sauce, cover and simmer for 10 min. more.
Note: If you are using very mature garden peas, add them 10-15 minutes sooner.