2 tb Vegetable oil

1 c Chopped onion

2 Garlic cloves, finely

-chopped 6 Bacon slices

1 c Chopped celery

1 c Chopped carrots

2 c Beef stock

1 c Tomato juice

1 (14oz) can kidney beans,

-drained 2 ts Basil

1/2 ts Oregano

1 c Barley

2 tb Chopped parsley

salt and pepper to taste In a large saucepan, saute onions and garlic in vegetable oil. In a small frying pan, cook bacon, drain off fat and cut bacon into small pieces. (To save a step, I cut the bacon into bite size chunks first and then cook them in the same pot that the soup is going to be in. Gives it a bit more flavour. Just drain off excess fat.) To the saucepans,add bacon, celery, carrots, beef stock and tomato juice; cook until vegetables are just tender, about 10 minutes. Add the rest of the ingredients and cook until barley is tender, about 20-30 minutes. Serves 6-8. Origin: Sharon Stevens Shared by: Sharon Stevens