Natural Barley Soup Recipe
Ingredients
1/4 cup whole quick barley, rinsed
1 cup sliced carrots
2 tablespoons butter or margarine
1/4 cup chopped onion
1 can tomatoes, chopped
1 quart beef broth
1 quart water
1 cup fresh peas
1 cup sliced celery
Salt and pepper to taste
Parsley, chopped
Directions
Mix together barley, butter, and vegetables in a large (3 to 4 quart) casserole.
Cover, cook in Radarange oven 10 minutes, stir halfway through cooking time.
Add remaining ingredients, mix well, cook covered 30 minutes; stir once.
Sprinkle with parsley; serve hot.
Cover, cook in Radarange oven 10 minutes, stir halfway through cooking time.
Add remaining ingredients, mix well, cook covered 30 minutes; stir once.
Sprinkle with parsley; serve hot.
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