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Vegetable Barley Soup

  • 1 1/2 ounce (about 1/4 cup) barley
  • 4 cups water
  • 3 boullion cubes (beef or chicken)
  • 1/2 cup juilliened carrots
  • 1/2 cup 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 teaspoon dried thyme
  • 1/8 teaspoon white pepper
  • 1 teaspoon 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.

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