Vegetarian barley-vegetable soup
10 servings
Ingredients
| Quantity | 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 |
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.
Serves 10-12. Good for informal lunch or supper.