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Filed Under LunchBarley
Barley Vegetable Soup

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U.S.A. U.S.A.
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

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Preparation Time:

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Stove Top

20 Minutes

1 Hour 40 Minutes

2 Hours

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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.

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