Barley-Vegetable Soup
2 medium onions, peeled & diced
2 large carrots, scraped & diced
2 stalks of celery, chopped
3 tablespoons of butter or margarine
1 can of tomatoes, chopped-1 lb 12 oz
8 cups of water
1 teaspoon of dried basil
1/2 teaspoon of dried thyme
2 teaspoon of salt
1/4 teaspoon of black pepper
1 cup of pearl barley
2 cups of fresh or frozen green beans or peas
(cut up the green beans or green peas to make 2 cups)
1 tablespoon of chopped fresh dill |
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. This is a great recipe for the Crockpot!
Thanks to Sandy U. and carolina-country-cooking.com
