Bacon Or Ham Soup - cooking recipe

Ingredients

6 c. water
6 bouillon cubes
1 1/2 onions
4 1/2 c. celery
3/4 green pepper
6 potatoes, diced
1 1/2 cans cream-style corn
6 c. chicken broth
1 c. chopped onion
1 bay leaf
1 tsp. thyme leaves, crushed
2 c. celery, thinly sliced
3 c. celery, thinly sliced
1/2 c. chopped celery leaves
1/2 c. pearl barley (uncooked)
1/16 tsp. black pepper

Preparation

In a large saucepan, bring broth to boil.
Add 3 cups of sliced celery, onion, celery leaves, thyme, black pepper and bay leaf. Bring to a boil.
Reduce heat and simmer, covered, for 30 minutes. Remove bay leaf.
Place half of the vegetables with some of the liquid in a blender; puree.
Return to saucepan and bring to boil. Add barley and simmer, uncovered, until barley is almost tender, about 25 minutes.
Add 2 cups celery and simmer until barley and celery are tender, about 3 minutes.
If reheated at a later time, add water if needed.
This recipe may be doubled.
Yields 4 servings.
Fresh celery makes broth a meal.