1/4 cup carrots, diced
1/4 cup rutabaga, diced
1/4 cup celery, diced
1/4 cup onion, diced
1 cup crushed tomatoes
1/4 cup peas
1/4 cup frozen green beans
2 Tbs pearl barley, cooked, cooled
1/4 cup alphabet pasta, cooked, cool
3 cups water
2 chicken bouillon cubes
2 beef bouillon cubes
2 Tbs cornstarch dissolved in
1/4 cup water


soup pot, add water and bouillon. Bring to boil; simmer, covered, 15 mins. Add carrots, rutabaga, celery, and onions; simmer 15 mins or until tender but not mushy. Separately cook, rinse, drain, and cool barley and alphabet pasta; set aside. After vegs are tender, add tomatoes, peas, and green beans. Simmer an additional 5 mins; stir in cornstarch and water. Allow soup to thicken slightly and add barley and pasta. Heat only long enough to warm all ingreds.