soup la angelena

Ingredients

• Servings: 16
• 12 cups water
• 2 large potatoes, peeled and quartered
• 1 (14.5 ounce) can whole peeled tomatoes, mashed
• 1/4 cup pearl barley
• 1/4 cup uncooked white rice
• 2 tablespoons margarine
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 large carrot, diced
• 1 onion, chopped
• 1 large stalk celery, with leaves, finely chopped
• 1/2 cup fresh green beans, cut into 1/2 inch pieces
• 1 large potato, peeled and diced
• 1/2 cup frozen petite peas, thawed
• 1/2 cup broccoli florets
• 1/4 cup barley flakes

Recipe

• 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.
• remove potatoes and mash together with margarine, set aside.
• add salt, pepper, carrots and beans and cook for 10 minutes or until carrots are tender.
• add onions, cubed potatoes, celery, peas and broccoli and cook for 5 minutes.
• add the mashed potatoes and stir. add barley flakes and cook for an additional 5 minutes and serve.