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Vegetable Barley Soup; serves 6

16 ounce can peas & carrots (pureed) 1 onion (diced) 2 celery stalks (cut up) 3 carrots (cut up) 1 medium raw potato (diced) 1 tablespoon chicken soup mix 1/2 cup barley salt & pepper to taste

Instructions

In a large pot, saute onion, celery, carrots in a tablespoon of vegetable oil. Add potatoes; mix until soft. Add pureed peas & carrots. Add chicken soup mix and 6 cups of water. Mix well then add barley. Bring to a boil, then lower flame and cook for approximately 2 hours or until barley is soft. Serve hot with chow mein noodles or matzoh balls!

This recipe freezes very well.