Ingredients:

• 1 green pepper, chopped
• 1 red pepper, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 1 lb mushrooms, sliced thickly
• 10 cups water
• 2/3 cup barley
• 1 tbsp pareve margarine
• 1 tbsp beef bouillon powder
• 2 tbsp chicken bouillon powder
• Pepper to taste

Directions:

1. Chop green pepper, red pepper, carrots, celery, and onion. Slice mushrooms thickly. In large pot, bring water to a boil. Add barley and boil for 20 minutes.

2. Add peppers, carrots, celery, onion, mushrooms, margarine, bouillon powders, and black pepper. Simmer over low heat for another 30 minutes.

Tips: This is a very chunky soup - if you like a finer soup, chop vegetables in smaller pieces.