Mulligatawny Soup - cooking recipe

Ingredients

2 Tbsp. oil
1 medium onion, choppped
2 1/2 qts. hot water
2 beef bouillon cubes
2 c. potatoes, diced
1 c. celery, chopped (with leaves)
1 c. carrots, diced
1 (16 oz.) can tomatoes
1 (7 oz.) can kernel corn
1 1/2 tsp. salt
1/2 tsp. pepper
1/4 c. barley

Preparation

In large kettle cook onion in oil until tender.
Add hot water, bouillon cubes, vegetables, salt, pepper and barley.
Cook for about 45 minutes.