Market Soup

• 2 tablespoons barley each, and lentils
• 1 cup water
• 1 parsnip sliced
• 1 carrot sliced
• 1 onion sliced
• 1 stalk celery sliced
• 1/2 turnip cubed
• 1 garlic clove chopped
• 3 tomatoes mediums, chopped, or canned in the off season
• 1 pound kidney beans drained
• 1 teaspoon worcestershire sauce
• 2 tablespoons dried oregano
• 2 teaspoons dried parsley
• 1 teaspoon onion salt
• 1 bay leaf
• 1 cup corn canned works OK
• 3 cups broth as a vegetarian, I use veggie

1. Cook the barley and lentils in small saucepan with the 1 cup water, until the water is absorbed.
2. Meanwhile saute the sliced veggies (in batches so they don't steam) until partially cooked.
3. In stock pan, put all the veggies, tomatoes, beans, and spices.
4. Add the broth and precooked barley and lentils.
5. Simmer briefly.
6. Freezes well.

barley, water, carrot, onion, celery, garlic, tomatoes, kidney beans, worcestershire sauce, oregano, parsley, onion salt, bay leaf, corn canned works ok, vegetarian

Taken from www.yummly.com/recipe/Market-Soup-1663992 (may not work)