Title: Vegetarian Barley-Vegetable Soup
Categories: Soup Vegetable
Yield: 10 Servings
| 2 | x | Med Onions, peeled & diced |
| 2 | x | Lg Carrots, scraped & diced |
| 2 | x | Stalks Celery, chopped |
| 3 | tb | Butter or margarine |
| 1 | cn | Tomatoes, chopped-1 lb 12 oz |
| 8 | c | Water |
| 1 | ts | Dried Basil |
| 1/2 | ts | Dried Thyme |
| 2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | c | Pearl Barley |
| 2 | c | Frozen green beans or peas * |
| 1 | tb | 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, 1 1/2
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.