Put in the bottom of a quart jar:
½ t. salt
Heaping tsp. soup base preferably beef
1 t. dry parsley flakes
Pepper to taste
1 heaping T. pearl Barley
Fill with the following:
¼. Chopped Onion
1/3 c. chopped Celery
1 c. chopped Carrot
1 c. chopped Potato
I fill the jars more after the measured amounts because I want more vegetables when I open it. I add liquid if necessary when I "doctor up" the soup
Fill with hot water, pressure at 12 1/2 lbs. for 30 minutes
Make soup by adding hamburger, beef leftovers or whatever you have on hand
You can add tomato, or use chicken bouillon & use that variation
