Busters Recipes

Vegetable Barley Soup

3 cups water
1 14-1/2-ounce can diced tomatoes
1 10-ounce package frozen mixed vegetables
1 medium zucchini, quartered lengthwise and sliced
2 stalks celery, chopped (1 cup)
2 medium carrots, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1/2 of an 8-ounce can (about 1/2 cup) tomato sauce
1/3 cup regular barley
2 vegetable bouillon cubes or 4 teaspoons instant chicken bouillon granules
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried oregano, crushed
Dash ground red pepper

In a 3-1/2- or 4-quart electric crockery cooker, combine all ingredients.
Cover; cook on low-heat setting for 9 to 11 hours or cook on high-heat
setting for 4-1/2 to 5-1/2 hours. Makes 5 side-dish servings.

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