1 c. cubed potatoes
1 c. cut-up celery
1 1/2 c. fresh or canned tomatoes
1/2 c. cut green peppers
2 qts. boiling water
3 or 4 vegetable bouillon cubes
1/4 tsp. marjoram
Dash of pepper
1 c. cubed carrots
1 c. green beans
1/2 c. chopped onions
1/4 c. chopped parsley
1 sm. clove garlic, minced
1 very sm. bay leaf
2 tsp. salt
1/4 c. butter
1/2 c. uncooked barley
Parmesan cheese, served separately

Place 1/2 cup uncooked barley in big pot of water. Cook for 40 minutes. Rinse.

Melt butter in a 5 quart soup pot. When hot, add onions, garlic, green peppers, celery and tomatoes. Saute several minutes. Add all other ingredients except cubed potatoes and cheese. Cover pot and simmer gently about 45 minutes. Add cubed potatoes and simmer an additional 30 minutes or until vegetables are tender. Serve with grated Parmesan cheese.