One Cup Vegetarian Soup

• 1 c. mild onion, chopped or sliced thin
• 1 c. chopped celery
• 1 c. sliced carrots
• 1 c. whole kernel corn (frozen or canned)
• 1 c. green beans (fresh or frozen)
• 1 c. shredded cabbage
• 2 c. stewed tomatoes (unseasoned)
• 1 c. green pepper, chopped
• 1/4 to 1/2 Tbsp. chopped parsley
• 2 qt. water (approximately)
• 3 Tbsp. barley
• 3 Tbsp. butter or margarine
• salt to taste

1. Saute onion in margarine until almost tender, but not brown. Add celery and carrots and stir for 3 or 4 minutes over low heat. Add everything else except barley.
2. Bring to a boil and then turn to medium-low heat and cook until vegetables are almost tender. Add barley.
3. Bring to a boil and cook 15 to 20 minutes.

onion, celery, carrots, whole kernel corn, green beans, cabbage, tomatoes, green pepper, parsley, water, barley, butter, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=240750 (may not work)