| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Soups, Vegetables, Vegetarian |
10 |
Servings |
INGREDIENTS
| 2 |
x |
Med Onions, peeled & diced |
| 2 |
x |
Lg Carrots, scraped & diced |
| 2 |
x |
Stalks Celery, chopped |
| 3 |
tb |
Butter or margarine |
| 1 |
cn |
Tomatoes, chopped-1 lb 12 oz |
| 8 |
c |
Water |
| 1 |
ts |
Dried Basil |
| 1/2 |
ts |
Dried Thyme |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
c |
Pearl Barley |
| 2 |
c |
Frozen green beans or peas * |
| 1 |
tb |
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:
“Jesus: Eternal Combustion Protection”