Bacon Or Ham Soup

• 6 c. water
• 6 bouillon cubes
• 1 1/2 onions
• 4 1/2 c. celery
• 3/4 green pepper
• 6 potatoes, diced
• 1 1/2 cans cream-style corn
• 6 c. chicken broth
• 1 c. chopped onion
• 1 bay leaf
• 1 tsp. thyme leaves, crushed
• 2 c. celery, thinly sliced
• 3 c. celery, thinly sliced
• 1/2 c. chopped celery leaves
• 1/2 c. pearl barley (uncooked)
• 1/16 tsp. black pepper

1. In a large saucepan, bring broth to boil.
2. Add 3 cups of sliced celery, onion, celery leaves, thyme, black pepper and bay leaf. Bring to a boil.
3. Reduce heat and simmer, covered, for 30 minutes. Remove bay leaf.
4. Place half of the vegetables with some of the liquid in a blender; puree.
5. Return to saucepan and bring to boil. Add barley and simmer, uncovered, until barley is almost tender, about 25 minutes.
6. Add 2 cups celery and simmer until barley and celery are tender, about 3 minutes.
7. If reheated at a later time, add water if needed.
8. This recipe may be doubled.
9. Yields 4 servings.
10. Fresh celery makes broth a meal.

water, bouillon cubes, onions, celery, green pepper, potatoes, creamstyle, chicken broth, onion, bay leaf, thyme, celery, celery, celery, pearl barley, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=636666 (may not work)