Vegetable Barley Soup
1 1/2 ounces (about 1/4 cup) barley
4 cups water
3 boullion cubes (beef or chicken)
1/2 cup juilliened carrots
1/2 cups diced celery
1/2 cup canned Italian tomatoes, chopped
1/2 cup diced onions
1-2 cloves garlic, minced
8 ounces drained, canned beans (may use white, pinto, kidney, any small bean)
1/8 tsp. dried thyme
1/8 tsp. white pepper
1 tsp. dried parsley (or 1 TBS. fresh parsley)
Combine barley, water and boullion cubes in a microwave-safe 3-qt.
dish. Cover. Cook on high for 10 minutes. Add carrots, celery,
Italian tomatoes, onions, garlic and beans. Cover. Cook on high
for 15 minutes. Let set for 5 minutes, until barley is tender.
Add thyme, white pepper and parsley. Makes 4 servings.