Natural Barley Soup Recipe
Ingredients
| 1/4 cup whole quick barley, rinsed | ||
| Carrots | 1 Cup (16 tbs), sliced | |
| Butter/Margarine | 2 Tablespoon | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Tomatoes | 1 Can (10oz), chopped | |
| Beef broth | 1 Quart | |
| Water | 1 Quart | |
| Peas | 1 Cup (16 tbs) | |
| Celery | 1 Cup (16 tbs), sliced | |
| Parsley, chopped | ||
| Salt | To Taste | |
| Pepper | To Taste | |
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.
Chef
