|Brown stock||1 Cup (16 tbs)|
|Green peas||1⁄2 Cup (8 tbs)|
|Macaroni||1⁄2 Cup (8 tbs)|
|Tomato ketchup||3 Tablespoon|
|Grated cheese||2 Tablespoon|
Boil the macaroni, barley and green peas.
Cut all other vegetables into fine small pieces.
Heat the butter in a vessel and fry the vegetables (except the tomato) for 3 to 4 minutes.
Pour the stock over the vegetables.
Mix the cornflour in 1/4 teacup of water and add to the stock.
Cook until all the vegetables are tender.
Add the cooked barley, green peas, tomato, tomato ketchup, salt and pepper.
Cook for a few minutes.
Serve hot with plenty of grated cheese.