Barley and Vegetable Soup

• 2 tbsp. margarine
• 1/4 c. chopped onion
• 8 c. water
• 1/2 c. chopped celery
• 2 tbsp. minced parsley
• 1 c. diced parsnips
• 1/4 c. quick-cooking barley
• 1 c. cubed carrot
• 1 can diced tomatoes
• 1 c. frozen peas
• Salt and pepper to taste

1. Melt the margarine in a soup kettle or Dutch oven, and saute the onions until tender.
2. Add the water, celery, parsley, and parsnips.
3. Bring to a boil, then reduce to a simmer, cover tightly, and cook for about 30 minutes.
4. Add the barley, carrot, tomatoes, and peas.
5. Cook for about 30 minutes or until the barley is tender and the peas are soft.
6. Remove from heat, adjust the salt and pepper to taste, and serve immediately.

margarine, onion, water, celery, parsley, parsnips, barley, carrot, tomatoes, frozen peas, salt

Taken from www.delish.com/recipefinder/barley-vegetable-soup-vegetarian-recipes (may not work)