Vegetarian Barley-Vegetable Soup
Yield
10 servingsPrep
10 minCook
1 hrsReady
2 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
onions
peeled, diced |
|
| 2 | large |
carrots
scraped, diced |
|
| 2 | each |
celery stalks
chopped |
|
| 3 | tablespoons |
butter
or margarine |
|
| 1 | can |
tomatoes
chopped |
*
|
| 8 | cups |
water
|
|
| 1 | teaspoon |
basil
dried |
*
|
| ½ | teaspoon |
thyme
dried |
*
|
| 2 | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | cup |
pearl barley
|
|
| 2 | cups |
green beans
frozen |
|
| 1 | tablespoon |
dill weed
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
onions
peeled, diced |
|
| 2 | large |
carrots
scraped, diced |
|
| 2 | each |
celery stalks
chopped |
|
| 45 | ml |
butter
or margarine |
|
| 1 | can |
tomatoes
chopped |
*
|
| 1.9 | l |
water
|
|
| 5 | ml |
basil
dried |
*
|
| 2.5 | ml |
thyme
dried |
*
|
| 1E+1 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 237 | ml |
pearl barley
|
|
| 473 | ml |
green beans
frozen |
|
| 15 | ml |
dill weed
chopped |
|
Directions
Sauté 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, 1½ hours, until barley is tender.
Stir in beans or peas during last 10 minutes of cooking.
Remove from heat and stir in dill.
