Vegetable & Mushroom Barley Soup

soup

Where I live Fall is in the air, and I had the urge to make soup today, soup sooths the soul and nourishes the body and boosting one’s resolve to face the chill of the day.

Ingredients

1 can (1-pound) tomatoes, chopped, with the juice
8 cups water
1 onion, thinly sliced
2 stalk celery with leaves, diced
2 tablespoons chopped fresh flat-leaf parsley
1/2 green pepper, chopped
1/2 cup whole barley
1/2 cup small dried lima beans
1/2 cup carrot, sliced
1 pound mushrooms, sliced
1 small russet potatoe diced
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoon snipped fresh dill
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Directions
1. In a large saucepan combine the tomatoes, juice, water, onion, celery, parsley, green pepper, barley, and lima beans. Bring to a boil. Simmer, covered, 1 1/2 hours.
2. Add the carrot, mushrooms, salt, and dill. Continue simmering until the carrot is tender, about 20 minutes.
Correct the seasonings and sprinkle on additional dill, if desired.

Category: Soups
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2 Responses
  1. Linda says:

    I am about to make this soup. Hope it comes out as good as yours. I read what Shelley’s family thought of the shortribs. The ribs are delicious tell Shelley instead of changing the meat she should just change her family!

  2. blima says:

    Laughing at you,
    waiting for Shelley to see this post. lol

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