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BARLEY AND VEGETABLE SOUP

(Soups) - (The International Jewish Cook Book)







Take a half cup of coarse barley and two quarts of water. Let boil for
one hour and skim. Then add two onions, a bunch of carrots, parsley, two
turnips, one green pepper and six tomatoes (all chopped fine). Add a few
green peas, lima beans, two ears of corn cut from cob; pepper and salt
to taste. Cook for one hour or more until done. Then add a small piece
of butter, quarter teaspoon of sage and thyme, if you like, and if soup
is too thick add more water.











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