Recipe Name vegetarian stoup Submitted by Marcy Recipe Description This recipe has no meat in it. Very little fat and high fiber. Tastes great. 1 cup servings, nice thick soup. As you add water let it simmer down to desired thickness. It's thicker than most soups, but thinner than stew. Quantity 10 Quantity Unit cups Prep Time (minutes) 20 Cook Time (minutes) 120 Ready In (minutes) 140

Ingredients Amount Measure Ingredient 2 tablespoons olive oil, extra virgin 1/2 cup, chopped Onion, chopped 2 cloves garlic minced 1 cup, diced celery, diced (about 1 cup) 1/2 cup, chopped green pepper, chopped 1 cup slices Parsnips, peeled and cut into 1-inch chunks 3 cups Vegetables, corn, peas, carrots, green beans 3 cups Tomatoes canned, diced, Not drained 3 cups Tomato juice, canned 2 teaspoons beef bouillon cube 1/2 cup pearl barley 7 cups (8 fl oz) water-tap water or distilled Steps Sequence Step 1 Use a large (6 qt) pan. Saute onions, garlic, celery, and green peppers until soft. 2 Add parsnips, mixed vegtables (I use frozen), tomatoes and tomato juice, beef boullion and approx 3 cups of the water. Bring to boil, then turn down the heat and simmer for approx. 1 hr. (until the vegtables are almost tender.) Add water as needed so the soup doesn''t get to thick. 3 Add pearl barley and 2 - 3 cups water. Simmer for another 45 - 60 minutes until the barley is tender. I don''t use any more salt but add black pepper, parsley, thyme, etc. to taste. Enjoy