Barley Vegetable Soup
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
pearl barley
|
|
| 2 | quarts |
chicken broth
|
*
|
| 1 | each |
onions
chopped |
|
| 1 | each |
carrots
peeled and chunked |
|
| 1 | each |
celery stalks
chopped |
|
| 1 | x |
parsley sprigs
|
*
|
| 1 | teaspoon |
thyme
|
*
|
| 1 | each |
bay leaves
|
*
|
| 8 | cups |
vegetables
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
pearl barley
|
|
| 2 | quarts |
chicken broth
|
*
|
| 1 | each |
onions
chopped |
|
| 1 | each |
carrots
peeled and chunked |
|
| 1 | each |
celery stalks
chopped |
|
| 1 | x |
parsley sprigs
|
*
|
| 5 | ml |
thyme
|
*
|
| 1 | each |
bay leaves
|
*
|
| 1.9 | l |
vegetables
|
Directions
Place ingredients in large pot and bring to boil.
Add salt and pepper to taste.
Reduce heat, cover and simmer for about 1 hour, or until barley is tender.
Remove parsley abnd bay leaf. Divide if not using entire soup at one meal.
Half a batch should serve 4 with addition of vegetables suggested below.
2 cup green beans, 3 carrots, peeled and sliced, 2 zucchini, sliced thickly, 2 cups broccoli, 2 cups cauliflower florets, 2 stalks celery, 8 oz. mushrooms, washed and thinly sliced.
