Barley and Vegetable Soup

1. 1

   Melt the margarine in a soup kettle or Dutch oven, and saute the onions until tender.

2. 2

   Add the water, celery, parsley, and parsnips.

3. 3

   Bring to a boil, then reduce to a simmer, cover tightly, and cook for about 30 minutes.

4. 4

   Add the barley, carrot, tomatoes, and peas.

5. 5

   Cook for about 30 minutes or until the barley is tender and the peas are soft.

6. 6

   Remove from heat, adjust the salt and pepper to taste, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.