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Italian barley soup

Italian barley soup

3 pounds paste tomatoes, peeled and diced

11/2 teaspoons salt

1/3 cup barley

4 cups water

1/2 cup diced onion

1/2 cup diced green pepper

1 cup sliced carrot

1 cup sliced celery

1 tablespoon basil

11/2 teaspoons oregano

1 minced clove garlic

1/2 teaspoon crushed fennel seed

1/4 cup burgundy

Cook first four ingredients for one hour. Add remaining ingredients and cook at least 30 more minutes. Adjust seasoning and serve.

Yield: 3 quarts.