Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Barley -SOUP:
1/2 c Dried split peas 2 tb Oil
3 Beef bouillon cubes, 1 lb Lean stew meat, 1" chunks
-crumbled 6 c Water
1/4 ts Balck pepper 14 oz Can chopped tomatoes
1/2 ts Dried whole basil 1 pk Soup starter mix
1/4 ts Dried whole oregano 3 Stalks celery, chopped
1 Bay leaf 3 Carrots, chopped

Mix: Combine and store in an airtight container.

Beef Vegetable and Barley Soup: Brown meat in oil. Add water,
tomatoes, and soup starter mix. Boil, reduce heat, cover and simmer
45 minutes. Add celery and carrots, sover and simmer an additional
hour. Discard the bay leaf. 8 servings.

Substitue vegetable bouillon and omit meat for vegetarian soup.
Substitute chicken bouillon and 1 lb diced chicken meat for chicken
soup.

Source: The Perfect Mix by Diane Phillips ISBN 0-688-12104-7 Typed by
Carolyn Shaw 11-94
Submitted By CAROLYN SHAW On 11-17-94

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