For a vegetarian
Vegetable Barley Soup
3/4 c. diced onion
1 c. diced celery
1 c. diced carrot
1/3 c. olive oil
4 c. cubed eggplant
1 1/2 c. sliced cauliflorets
1 c. diced potato
1 c. green beans
6 c. water
1 1/2 tbsp. worcestershire
2 tbsp. horseradish ( ground or prepared not the sauce )
1/3 c. barley
16 oz. tomatoes
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