bunbunmama

Okay, so it's really the only vegetable soup he'll eat....but that still qualifies it as his favorite, right? Good for those who need a gluten free diet, I would think it would be good made completely vegetarian by omitting the meat and substituting vegetable broth for at least part of the water. The measurements are approximate, as I usually just throw in whatever I have on hand. The key is having enough tomato and enough salt....taste near the end of the cooking process and add more as needed.

Prep time: approx. 15-20 minutes Cook time: 2 hours

Ingredients:
1 pound stew meat (ground hamburger would probably be okay, too)
1 large onion, chopped
4 stalks celery, chopped
6-8 cups water (guessing - I just pour it from my Brita pitcher!)
2 cups pearled barley
2-3 potatoes, peeled and cubed
1-2 pounds carrots, peeled and cut up (can substitute frozen, if necessary, but add later, with the beans and corn)
1 large can (15 oz.?) diced or whole tomatoes (can substitute crushed, puree, or even paste if necessary)
1 can green beans, drained (or 1/2 bag frozen)
1 can corn (or 1/2 bag frozen)
parsley, salt, pepper (and any other spices you like!)

In a large pan, saute meat (seasoned with salt and pepper), onions, and celery in a few tablespoons of olive oil until meat is well-browned (10-15 minutes, usually). Add the water and bring to a boil, meanwhile prepare the potatoes and carrots. When boiling, add the barley, carrots, and potatoes. Let cook for about 30 minutes, then add the rest of the ingredients, including the parsley and some more salt. Let cook for approximately an hour more - it is done when the barley, carrots and potatoes are soft enough to eat.

If you like, you can substitute some sort of pasta (I like alphabets) for part or all of the barley. If you choose to do this, wait until about a half hour after you add the corn, beans, etc. and cook for 20-30 minutes longer. Happy eating!!