Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place the first 10 ingredients in a soup kettle. bring to a boil, then simmer for about 3 hours. skim soup until clear while simmering. remove soup bone; add all remaining vegetables and simmer for about 30 minutes longer. let soup stand for about 15 minutes before serving. note: normally i don't care for barley, but this soup is truly delicious. i love making homemade soups and bread on cold wintry days.

Target recipe: chop up all the vegetables listed. i have put celery sticks as optional as my husband doesnt like them, but i do! add all vegetables to dutch oven or similar pan. add tinned tomatoes and tin of bean mix. mix stock with hot water and add. add water (i usually add the water till my dutch oven is almost full - leaving about 5 cms from the top of the pot. add herbs and mix well. cook on stove until boiling, then turn down to low and cook for about an hour stirring occasionally.