Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

A delicious savory soup that freezes well. Recipe from Jeany Coughran submitted into 1st UMC Centennial Cookbook, Abilene, TX

Ingredients Nutrition

Directions

  1. Brown meat in oil. Add salt & parsley flakes.
  2. Add the 2 quarts hot water & simmer covered for 1 hour.
  3. Next add barley & cook another 45 minutes.
  4. Add celery, carrots, & cut up tomatoes with juice.
  5. Cook 1 hour & add peas. Simmer another 15 minutes & serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a