Recipe for Market Soup

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Yield:

Ingredients:

Amount	Ingredient
2 tbl	each barley and lentils
1 cup	water
1 x	parsnip, sliced
1 x	carrot, sliced
1 x	onion, sliced
1 stalk	celery, sliced
1/4 x	-1/2 turnip, cubed
1 x	garlic clove, chopped
3 med	tomatoes, chopped (or canned in the off season)
1 lb	can kidney beans, drained
1/2 tsp	Worcestershire sauce
2 tbl	dried oregano
2 tsp	dried parsley
1 tsp	onion salt
1 x	bay leaf
1/2 cup	corn (canned works OK)

Instructions:

Instructions: Cook the barley and lentils in small saucepan with the 1 C water, until the water is absorbed. Meanwhile saute the sliced veggies (in batches so they dont steam) until partially cooked. In stock pan, put all the veggies, tomatoes, beans, and spices. Add the broth and precooked barley and lentils. Simmer briefly. Freezes well.

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