Vegetarian Barley-Vegetable Soup

  • 2 onions, peeled & diced
  • 2 carrots, scraped & diced
  • 2 stalks celery, chopped
  • 3 T. butter or margarine
  • 1 - 28 oz. can tomatoes, chopped
  • 8 c. water
  • 1 tsp. basil
  • 1/2 tsp. thyme
  • 2 tsp. salt
  • 1/4 tsp. pepper
  • 1 c. pearl barley
  • 2 c. frozen green beans or peas
  • 1 T. chopped fresh dill

Sauté the 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.

  • Yields: 10-12 servings
  • Preparation Time: Less than 2 hours

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