Ingredients

　　Bring 2 quarts lamb stock (page 5), or lamb stock plus chicken broth, to the simmer. Stir in 1/2 cup barley, lentils, or almost cooked white beans (or add canned beans later), and 1/2 cup each diced onion, turnip, and carrot. Fold in 1 cup peeled, seeded, and diced tomato (see page 30). Cover loosely and simmer about 15 minutes, until vegetables are tender; season to taste. Stir in 3 tablespoons chopped parsley, and serve.

　　Julia's Kitchen WisdomKnopf