Barley Soup: Date Added: 25 Jul 2013 Ingredients:

1/2 bushel tomatoes, scalded, peeled and mashed
3 cups hulled barley
5 pounds onions, peeled and chopped
1 large bunch celery, chopped
30 carrots sliced
1/2 cup Sucanat
1/2 cup Real Salt
1 large bunch parsley, chopped
1-2 quarts water

Cooking Instructions:

Put all veggies together in the water except for the tomatoes and barley. Add Sucanat and salt cook until barely tender. Add tomatoes and barley simmer for five minutes. Pour into clean quart jars, put lids on tight and water bath can....boil for 30-40 minutes. Remove jars to cool on a heat proof surface. Let cool to seal jars. Be sure all jars are sealed before putting them on the shelf. Makes about 21 quarts of soup.

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