Tell us your Ingredient, we'll make you a Recipe Advanced Recipe Search
Good Afternoon Apprentice
313 Recipes filed in 23 Categories. No Fluff, simply great recipes!
Filed Under LunchBarley
Barley Vegetable Soup
United States United States
Shared by: Donna K.

2 medium diced Onions
2 each diced Carrots
2 stalks chopped Celery
3 tablespoons Butter
28 ounces chopped Tomatoes
8 cups Water
1 teaspoon dried Basil
1/2 teaspoon dried Thyme
2 teaspoons Salt
1/4 teaspoon Pepper
1 cup Pearl barley
2 cups Frozen peas
1 tablespoon chopped Fresh dill

Level of Difficulty:


Preparation Style:


Preparation Time:


Process Time:


Overall Time:

Intermediate


Stove Top


20 Minutes


1 Hour 40 Minutes


2 Hours



Average Rating:

Not Rated

This recipe has not been reviewed Add your Comment



Saute onions, carrots and celery in heated butter in a large pot for 5 minutes. Add tomatoes, water, basil, thyme, salt, and pepper. Bring to a boil.

Stir in barley and lower heat. Cook slowly, covered for 1 1/2 hours, until barley is tender. Stir in frozen peas during last 10 minutes of cooking.

Remove from heat and stir in dill.





Copyright © Keldons Cookery 1998 - 2017