Vegetarian Barley-vegetable Soup Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
Med Onions, peeled & diced
Lg Carrots, scraped & diced
Stalks Celery, chopped
3 tbsp: Butter or margarine,
1 can: Tomatoes, chopped-1 lb 12 oz
8 cup: Water,
1 tsp: Dried Basil,
1/2 tsp: Dried Thyme,
2 tsp: Salt,
1/4 tsp: Pepper,
1 cup: Pearl Barley,
2 cup: Frozen green beans or peas *,
1 tbsp: 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, 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.
Source from luhu.jp
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.
Source from luhu.jp