Vegetarian barley-vegetable soup

Yield: 10 servings

Measure Ingredient
2 xes Med Onions, peeled & diced
2 xes Lg Carrots, scraped & diced
2 xes Stalks Celery, chopped
3 tablespoons Butter or margarine
1 can Tomatoes, chopped-1 lb 12 oz
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.

Serves 10-12. Good for informal lunch or supper.

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