1 lg Onion; diced
2    Celery stalks; diced
4    Garlic cloves; minced
1/4 c  Vegetable oil
3 qt Beef or chicken stock
1/2 c  Pearl barley; rinsed
2    Carrots; diced
2 lg Idaho potatoes
- peeled and diced
1/4 ts Pepper
Salt to taste

SAUTE THE ONION, CELERY and garlic in oil until the vegetables become
translucent. Add the stock, barley and carrots. Simmer gently, stirring
occasionally, about 2 hours. Add the potatoes after the soup has cooked 1
hour. If the soup gets too thick, add more stock or water. Taste for
seasoning and add salt and pepper as needed.