Source: dLife

Pearl barley soup with rutabaga, parsnips, mushrooms, and tomatoes.

Servings

4 medium carrots , sliced
4 medium celery stalks , sliced
1 medium onions , chopped
1 Rutabaga, fresh, large , peeled and cubed
2 cup fresh sliced parsnip , peeled (about 2 parsnips)
0.5 cup chopped parsley
2 cup fresh mushroom slices
4 quart cold water
28 floz canned, crushed tomatoes
0.5 cup barley, pearl

1 Place all of the ingredients in a saucepan. Cook for 1 hour.

Try to use a no-salt-added can of tomatoes.