Vegetarian barley vegetable soup

Yield: 10

Measure 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

* 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.

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