VEGETABLE, BARLEY SOUP
1/3 cups Pot Barley
2 cups Diced Turnips
1 cup Chopped Turnip Greens (Tops)
1 lg Onion, chopped
2 cups Diced Carrots
3/4 cup Chopped Celery and Tops
1 cup Fresh or Frozen Cut Green Beans
1 16 ounce can diced tomatoes in juice
1. Bring water to boil and add pot barley. Return to a boil, cover, and reduce heat. Cook for 45 minutes.
2. Add 6 cups of water and all other ingredients. Stir and bring soup to a boil; lower heat and cook, covered, until vegetables are tender (about 45 minutes).
*You may use left over liquid from vegetables (no meat stock)