3 c. water
1 onion, chopped
1 c. celery, chopped*
1 1/2 c. carrots, chopped
2 c. potatoes, diced
1 qt. canned tomatoes (2 cans diced)**
1/4 c. pearled barley***
1 t. salt
1 bay leaf
1 t. kitchen bouquet
1/8 t. basil
1/4 t. pepper
1/2 t. garlic, minced (1 clove)
1 t. dried parsley
1/2 t. vegetarian worcestershire sauce
• Put 3 cups water in large pot; start heat.
• As water is coming to boil, chop and add vegetables in this order: onion, celery, carrots, potatoes.
• Add tomatoes, seasoning, and barley.
• Simmer until vegetables are tender.
*Mom taught me to save the center of celery stalks (leaves and all) to be used in soups. This works great here.
**I blend the tomatoes before adding them.
***When I have leftover brown rice, I throw it in the last 5 minutes or so, instead of the barley.
Note: I have also added dried vegetable soup mix (specifically this one from SanFrancisco Herb Co.). It's a great way to rotate some of your food storage. When I do this, I just add another cup of water or so.
Pressure Cooker Instructions:
Put all ingredients in pressure cooker and cook on low pressure, 1 minutes, quick release.