From the kitchen of AnnMarie Barkwell
In a large soup pot:
2 Tbsp oil
1 potato, diced
2 small onions, chopped
3 carrots, diced
1/2 c green beans (fresh or frozen)
3 stalks celery, sliced thin
1 to 1 1/2 tsp salt
1/4 tsp pepper
OPTIONAL:
1/2 c zucchini &/or cabbage
spinach
small pieces of broccoli
or any vegetable
Sauté 1 to 2 minutes, stirring often
Add:
1 (8oz) can Hunts tomato sauce
2 1/2 to 3 quarts water
Bring to a boil.
Lower heat & let simmer for about 1 hour.
Twenty minutes before soup is done, add:
1/2 c barley
1 can beans or 1 c cooked pasta (like pastina)
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