1 lg Onion; diced

2 Celery stalks; diced

4 Garlic cloves; minced

1/4 c Vegetable oil

3 qt Beef or chicken stock

1/2 c Pearl barley; rinsed

2 Carrots; diced

2 lg Idaho potatoes

- peeled and diced 1/4 ts Pepper

Salt to taste SAUTE THE ONION, CELERY and garlic in oil until the vegetables become translucent. Add the stock, barley and carrots. Simmer gently, stirring occasionally, about 2 hours. Add the potatoes after the soup has cooked 1 hour. If the soup gets too thick, add more stock or water. Taste for seasoning and add salt and pepper as needed.