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Food

Recipe Instructions:

INGREDIENTS
2⁄3 cup onion (diced)
2⁄3cup carrot (diced)
2⁄3 cup celery (diced)
1 1⁄3 teaspoons garlic (minced)
1 1⁄3 tablespoons olive oil
1⁄4 cup pearl barley
1(9 1/3 ounce) can stewed tomatoes (I like to give them a whirl in the food processor)
1 1⁄3 cups chicken broth
1 1⁄3 cups water
2⁄3bay leaf
1⁄8 teaspoon black pepper
DIRECTIONS
Heat the olive oil in a large pot.
Add the onions, carrots, celery and garlic. Saute for about 10 minutes or until the vegetables are starting to soften.
While they are cooking pour the barley into a dish with water to cover.
Add the tomatoes, broth, water, bay leaf, and pepper and bring to a boil, stirring occasionally.
Drain the barley and add to the pot.
Reduce heat and cook at a low boil for about 45 minutes (until the barley is tender).
Add more water or broth if it thickens too much.