Vegetarian barley vegetable soup
10
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | xes | Onions, Peeled And Diced |
| 2 | xes | Carrots, Scraped And Diced |
| 2 | xes | Stalks Celery, Chopped |
| 3 | tablespoons | Butter |
| 28 | ounces | Tomatoes, Chopped |
| 8 | cups | Water |
| 1 | teaspoon | Dried Basil |
| ½ | teaspoon | Dried Thyme |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Pepper |
| 1 | cup | Pearl Barley |
| 2 | cups | Frozen Green Beans Or Peas * |
| 1 | tablespoon | Chopped Fresh Dill |
Directions
* Cut up up the frozen green beans or green peas to make 2 cups.
~------------------------------------------------------------------------- Saute onions, carrots, and celery in heated butter or margarine in a large kettle for 5 minutes. Add tomatoes, water, basil, thyme, salt, and pepper.
Bring to a boil. Stir in barley and lower heat. Cook slowly, covered, 1½ hours, until barley is tender. Stir in beans or peas during last 10 minutes of cooking. Remove from heat and stir in dill. Good for informal lunch or supper.