Vegetarian Barley Vegetable Soup Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
Onions, Peeled And Diced
Carrots, Scraped And Diced
Stalks Celery, Chopped
3 tbsp: Butter,
28 ounce: Tomatoes, Chopped
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.
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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. Good for informal
lunch or supper.
Source from luhu.jp
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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. Good for informal
lunch or supper.
Source from luhu.jp