{"id":6692,"slug":"barley-and-vegetable-soup","title":"BARLEY AND VEGETABLE SOUP","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a half cup of coarse barley","two quarts of water","two onions","a bunch of carrots","parsley","two turnips","one green pepper","six tomatoes","a few green peas","lima beans","two ears of corn","pepper","salt","a small piece of butter","quarter teaspoon of sage and thyme","more water (if needed)"],"ingredients_norm":["coarse barley","water","onion","carrot","parsley","turnip","green pepper","tomato","few green pea","lima bean","corn","pepper","salt","butter","sage and thyme","more water"],"steps":["Take a half cup of coarse barley and two quarts of water.","Let boil for one hour and skim.","Then add two onions, a bunch of carrots, parsley, two turnips, one green pepper and six tomatoes (all chopped fine).","Add a few green peas, lima beans, two ears of corn cut from cob; pepper and salt to taste.","Cook for one hour or more until done.","Then add a small piece of butter, quarter teaspoon of sage and thyme, if you like, and if soup is too thick add more water."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w8:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.97,"content_hash":"a5fe705e19d05d06cf2fba19cf7b61ee0a9984953a23a12589cc9a81c4d2ab10","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/barley-and-vegetable-soup"}