Not a barley soup, but try this.
Tim
Vegetable Soup Provencal
1/2 medium head cabbage 2 potatoes 1 carrot pepper 1 large
leek 2 small tomatoes 1 cup fresh string beans 1 cup fresh
peas 2 quarts beef broth 1 1/2 teaspoons salt
2/4 teaspoon oregano
3/4 teaspoon black 1 teaspoon basil cayenne pepper to taste
4/2 cup macaroni grated Parmesan cheese
Serves eight
Remove the outer leaves and core of = cabbage. Shred, peel
and chop the potatoes and carrot. Wash the leek, cut off
root end, and slice. Peel, seed, and chop the tomatoes.
Place vegetables, beef broth, and spices in a large kettle.
Bring to a boil, then lower the heat, and simmer covered
for 20 minutes. Bring the soup to a boil and add the
macaroni. Lower the heat and simmer for 15 minutes, or
until the macaroni is tender. Stir occasionally to prevent
the macaroni from sticking. Serve hot, sprinkled with
Parmesan cheese.
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