Barley Vegetable Soup Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
cup washed whole barley,
2 cup: Skinned, chopped tomatoes
6 cup: Boiling vegetable stock,
1 cup: Fresh or frozen peas,
1 cup: Sliced carrots,
cup chopped parsley,
cup diced celery,
Salt to taste,
cup chopped onions,
Directions:
Place the barley and stock in a heavy kettle, cover, and simmer until
the barley is tender. This usually takes about 1 hour. Add the
remaining ingredients, expcept the parsley, and cook, covered, until
the vegetables are barely tender. Remove from heat and add the
parsley. 6 Servings, 186 calories/serving From "The Heating Power of
Foods Cookbook" by Michael T. Murray N.D. AR/95
Submitted By APRIL ROCHE On 02-09-95
Source from luhu.jp
the barley is tender. This usually takes about 1 hour. Add the
remaining ingredients, expcept the parsley, and cook, covered, until
the vegetables are barely tender. Remove from heat and add the
parsley. 6 Servings, 186 calories/serving From "The Heating Power of
Foods Cookbook" by Michael T. Murray N.D. AR/95
Submitted By APRIL ROCHE On 02-09-95
Source from luhu.jp