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16 servings
Ingredients:
12 cups water2 large potatoes, peeled and quartered1 (14.5 ounce) can whole peeled tomatoes, mashed1/4 cup pearl barley1/4 cup uncooked white rice2 tablespoons margarine1/4 teaspoon salt1/4 teaspoon ground black pepper1 large carrot, diced1 onion, chopped1 large stalk celery, with leaves, finely chopped1/2 cup fresh green beans, cut into 1/2 inch pieces1 large potato, peeled and diced1/2 cup frozen petite peas, thawed1/2 cup broccoli florets1/4 cup barley flakes
Instructions:
In a large stock pot, add water and 2 large potatoes, peeled and quartered. Bring to boil, then add mashed tomatoes.Cook for 10 minutes, add barley and rice and cook until potatoes are tender.Remove potatoes and mash together with margarine, set aside.Add salt, pepper, carrots and beans and cook for 10 minutes or until carrots are tender.Add onions, cubed potatoes, celery, peas and broccoli and cook for 5 minutes.Add the mashed potatoes and stir. Add barley flakes and cook for an additional 5 minutes and serve.
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