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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 21 |
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Ingredients:
1 box(es) fresh tomatoes (3 large bowls) core, scald & peal chop if you like chunky or pure if you want sm |
15 carrots, chunk or chop |
5 onions chunk of chopped (your preference) |
1/2 cup(s) salt do not used iodized salt (it will turn the veggies brown over tim |
2/3 cup(s) sugar |
pepper to taste |
1 cup(s) barley (11 oz box) |
1 cup(s) split peas (optional) |
1 bunch(es) parsley chopped |
1/2 head(s) cabbage chopped |
2 zucchinis chunked not to small |
Directions:
1. Put celery, carrots, onions & barley in pot cover with water. Bring to a boil. Boil for 5 min. Drain off 1/4 of the water. Add tomatoes, salt, sugar, pepper, & parsley. Bring to a boil. Add cabbage, zucchini. Cook for 7 min just to blanch veggies. Cold pack. Bottle
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