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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetarian Soups, Vegetables, Vegetarian 10 Servings

INGREDIENTS

2 Med Onions, peeled & diced
2 Lg Carrots, scraped & diced
2 Stalks Celery, chopped
3 T Butter or margarine
1 Tomatoes, chopped-1 lb 12 oz
8 c Water
1 t Dried Basil
1/2 t Dried Thyme
2 t Salt
1/4 t Pepper
1 c Pearl Barley
2 c Frozen green beans or peas *
1 T Chopped fresh Dill

INSTRUCTIONS

(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.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”

Nutrition (calculated from recipe ingredients)
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Calories: 119
Calories From Fat: 33
Total Fat: 3.8g
Cholesterol: <1mg
Sodium: 536.8mg
Potassium: 160.1mg
Carbohydrates: 19.3g
Fiber: 4.6g
Sugar: 1.5g
Protein: 2.8g


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