Natural Barley Soup
|Whole quick barley||1⁄4 Cup (4 tbs), rinsed|
|Sliced carrots||1 Cup (16 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Tomatoes||1 Can (10 oz), chopped|
|Beef broth||1 Quart|
|Fresh peas||1 Cup (16 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Parsley||1 Tablespoon, chopped|
Mix together barley, butter, and vegetables in a large (3 to 4 quart) casserole.
Cover, cook in Radarange oven 10 minutes, stir halfway through cooking time.
Add remaining ingredients, mix well, cook covered 30 minutes; stir once.
Sprinkle with parsley; serve hot.