| 130 | 131 | 132 | 133 | 134 |
| 1 | 34 | 67 | 101 | 134 |
|
VEGETABLE, BARLEY SOUP
1
2
1
1
2
3
1
1
/3 cups Pot Barley
cups
cup
lg
Diced Turnips
Chopped Turnip Greens (Tops)
Onion, chopped
cups
/4 cup
cup
Diced Carrots
Chopped Celery and Tops
Fresh or Frozen Cut Green Beans
16 ounce can diced tomatoes in juice
1
.
.
Bring water to boil and add pot barley. Return to a boil, cover, and
reduce heat. Cook for 45 minutes.
2
Add 6 cups of water and all other ingredients. Stir and bring soup to
a boil; lower heat and cook, covered, until vegetables are tender
(about 45 minutes).
*You may use left over liquid from vegetables (no meat stock)
1
32
Page
Quick Jump
|