"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Autumn Stew Recipe

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This recipe for Autumn Stew, by , is from The Yorktown Young Women Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angela Passey


3 c. water,
1 onion, chopped,
1 c. celery, chopped*,
1 1/2 c. carrots, chopped,
2 c. potatoes, diced,
1 qt. canned tomatoes (2 cans diced)**,
1/4 c. pearled barley***,
1 t. salt,
1 bay leaf,
1 t. kitchen bouquet,
1/8 t. basil,
1/4 t. pepper
1/2 t. garlic, m,inced (1 clove),
1 t. dried parsley,
1/2 t. vegetarian worcestershire sauce (or normal)

Put 3 cups water in large pot; start heat.
As water is coming to boil, chop and add vegetables in this order: onion, celery, carrots, potatoes.
Add tomatoes, seasoning, and barley.
Simmer until vegetables are tender.

**may blend the tomatoes before adding them.
***When I have leftover brown rice, I throw it in the last 5 minutes or so, instead of the barley.

Personal Notes:
Personal Notes:
From Rebekah from greenereating.com




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