Best Barley Soup
|Whole barley||1⁄4 Cup (4 tbs), washed|
|Vegetable broth||6 Cup (96 tbs), boiling (Homemade)|
|Sliced carrots||1 Cup (16 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Chopped onions||1⁄4 Cup (4 tbs)|
|Chopped peeled tomatoes||2 Cup (32 tbs)|
|Fresh peas||1 Cup (16 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
1. Put the barley and broth in a heavy kettle, cover, and simmer until the barley is tender, about 1 hour. Add the remaining ingredients, with the exception of the parsley, and cook, covered, until the vegetables are barely tender.
2. Add the parsley, but do not cook any further.