Recipe: Barley Vegetable Soup for Maree

Barley Vegetable Soup

5 1/2 cups water
2 tsp salt
2 medium tomatoes chopped
1/3 cup barley
1 bay leaf
1/4 tsp dried sage, crumbled
1/4 tsp dried oregano, crumbled
1 tb olive oil
1 onion chopped
1 carrot thinly sliced
1 celery stalk thinly sliced
2 medium zucchini, quartered and sliced
1 medium-size yellow squash sliced
ground pepper
grated parmesan
chopped chives (garnish)

Bring 5 cups of water to boil with salt in large pot. Add tomatoes, barley, bay leaf, sage and oregano. Reduce heat, cover pot and simmer for 30 minutes, until barley is tender.

Meanwhile, heat oil in large skillet over medium heat. Add onion and cook 1 to 2 minutes.

Add carrot and celery and cook 3 more minutes.

Add zucchini and yellow squash and cook 1 minute.

Pour in remaining 1/3 cup water, reduce heat and simmer until vegetables are crisp tender and liquid has evaporated, about 10 minutes.

Stir vegetables into barley mixture; season with pepper. Cover and simmer 10 minutes.

Sprinkle with cheese and chives and serve immediately.

Servings: 4
Source: Bon Appetit, January 1983

Note: Thanks dearest Judy!