A great lunch for kids of all ages! Take some to school or work in a Thermos. Particularly good with a grilled cheese sandwich.
SERVES 4
3 cups water
¼ cup barley
2 large potatoes, finely diced
2 large carrots, peeled and finely diced
2 stalks celery, finely diced
1 medium onion, finely diced
1 cup pasta (alphabet-shapes or small bowties or macaroni)
1 T. marjoram
2 T. tamari
1 bay leaf
Put water, vegetables, barley, and seasonings in a large soup pot with a lid. Bring to the boil. Reduce heat and simmer, covered, for 15 minutes. Add pasta; simmer another 15 minutes, until vegetables and pasta are tender.
3 cups tomato juice
1 zucchini, finely diced
1 cup sliced mushrooms
½ cup frozen peas
½ cup frozen corn kernels
½ cup fresh parsley, minced
salt, pepper to taste
Add tomato juice and remaining vegetables to the soup. Simmer, uncovered, over medium heat, for 15 minutes. Serve hot, with or without a dictionary.