{AUTUMN STEW}

We had this soup growing up. It's still one of my favorites.

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.