Vegetable And Barley Soup

6 cups of Water
2 cups grated Parsnip
1 cup Barley
1 cup Green Beans chopped
2 cups chopped Carrot
1 can Tomatoes
1 cup chopped Onion
2 tblspns Tomato Paste
2 cloves of Garlic crushed
2 tblspns Wine Vinegar or Dry Sherry
1/2 cup grated Swede
1/2 teaspoon dried Marjoram

Method (serves 4-6)
Cook barley in water until soft. Blend half barley with a little of the liquid until smooth. Return to soup pot. Add carrots, onions, garlic, swede, parsnip and beans. Cook until tender. Add tomatoes, tomato paste, vinegar or sherry and marjoram. Add additional water if necessary and simmer for a further 40 minutes.