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A great lunch for kids of all ages! Take some to school or work in a Thermos. Particularly good with a grilled cheese sandwich.

3 c. water
1/4 c. barley
2 lg. potatoes, finely diced
2 lg. carrots, peeled and finely diced
2 stalks celery, finely diced
1 med. onion, finely diced
1 c. pasta (alphabet-shapes or sm. bowties or macaroni)
1 tbsp. marjoram
2 tbsp. tamari
1 bay leaf

Put water, vegetables, barley, and seasonings in a large soup pot with a lid. Bring to the boil. Reduce heat and simmer, covered, for 15 minutes. Add pasta; simmer another 15 minutes, until vegetables and pasta are tender.

3 c. tomato juice
1 zucchini, finely diced
1 c. sliced mushrooms
1/2 c. frozen peas
1/2 c. frozen corn kernels
1/2 c. fresh parsley, minced
Salt and pepper to taste

Add tomato juice and remaining vegetables to the soup. Simmer, uncovered, over medium heat, for 15 minutes. Serve hot, with or without a dictionary. Serves 4.
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