Recipe

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• 1/2 cup barley
• 1 quart water, boiling
• 1 tsp salt
• 2 quarts soup stock
• 1/2 cup celery, diced
• 1/2 cup onion, peeled and diced
• 1/2 cup carrot, peeled and diced
• 1 bell pepper (optional)

• 1 Rinse barley in cold water; drain.
• 2 Add salt to boiling water, followed by the barley.
• 3 Cook until tender, about two hours (water will mostly evaporate).
• 4 Add soup stock and vegetables.
• 5 Cook until vegetables are tender.
• 6 Serve hot.