Soup La Angelena

Ingredients

• 12 cups water
• 2 large potatoes , peeled and quartered
• 1 can whole peeled tomatoes , 14.5 ounce
• 0.25 cups pearl barley
• 0.25 cups uncooked white rice
• 2 tablespoons margarine
• 0.25 teaspoons salt
• 0.25 teaspoons ground black pepper
• 1 large carrot , diced
• 1 onion , chopped
• 1 large stalk celery , with leaves, finely chopped
• 0.5 cups fresh green beans , cut into 1/2 inch pieces
• 1 large potato , peeled and diced
• 0.5 cups frozen petite peas , thawed
• 0.5 cups broccoli florets
• 0.25 cups barley flakes

Instructions

1. 1

   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.

2. 2

   Remove potatoes and mash together with margarine, set aside.

3. 3

   Add salt, pepper, carrots and beans and cook for 10 minutes or until carrots are tender.

4. 4

   Add onions, cubed potatoes, celery, peas and broccoli and cook for 5 minutes.

5. 5

   Add the mashed potatoes and stir. Add barley flakes and cook for an additional 5 minutes and serve.