Vegetable & Mushroom Barley Soup

Where I live Fall is in the air, and I had the urge to make soup today, soup sooths the soul and nourishes the body and boosting one’s resolve to face the chill of the day.

Ingredients

• 1 can (1-pound) tomatoes, chopped, with the juice
• 8 cups (1.92 L) water
• 1 onion, thinly sliced
• 2 stalk celery with leaves, diced
• 2 tablespoons (30 ml) chopped fresh flat-leaf parsley
• 1/2 green pepper, chopped
• 1/2 cup (120 ml) whole barley
• 1/2 cup (120 ml) small dried lima beans
• 1/2 cup (120 ml) carrot, sliced
• 1 pound (450 g) mushrooms, sliced
• 1 small russet potatoe diced
• 1 teaspoon (5 ml) salt
• 1/2 teaspoon (2.5 ml) pepper
• 2 tablespoon (30 ml) snipped fresh dill

Method

1. In a large saucepan, combine the tomatoes, juice, water, onion, celery, parsley, green pepper, barley, and lima beans. Bring to a boil.
2. Simmer, covered, for 1 1/2 hours.
3. Add the carrot, mushrooms, salt, and dill. Continue simmering until the carrot is tender, about 20 minutes.
4. Correct the seasonings and sprinkle on additional dill, if desired.