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Course Category Base Ingredient Prep Time Prep Style Difficulty
Lunch Grains Barley 2 Hours Stove Top Intermediate

Barley Vegetable Soup

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Shared by: Donna K.
Yields 10 Portions

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


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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Stove Top

20 Minutes

1 Hour 40 Minutes

2 Hours


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