Barley-vegetable soup
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Pearl barley |
| 3 | cans | (10.75 oz) chicken broth; strained |
| 3 | cans | Water |
| 1 | small | Onion; cut in fourths |
| 1 | Carrot; cut into thirds | |
| 1 | Stalk celery; cut into 1\" slices | |
| 1 | teaspoon | Thyme |
| 1 | Bay leaf | |
| Freshly ground black pepper | ||
| 5 | Carrots; sliced | |
| 2 | Stalks celery; sliced | |
| ½ | Zucchini; sliced | |
| ½ | cup | Onion; chopped |
| 2 | cups | Fresh spinach; chopped |
Directions
Place barley, chicken stock, onion quarters, carrot thirds, celery slices, thyme, and bay leaf in a large soup pot and bring to a boil. Reduce heat, cover, and simmer for about 1 hour or until barley is tender. Add sliced carrots, celery, zucchini, and chopped onion and cook until tender. Add spinach a few minutes before serving.
NOTES : A hearty soup that improves as it ages. Make it in the morning or the night before so it will have time to thicken.
Recipe by: Choose to Lose
Posted to MC-Recipe Digest V1 #971 by Carol Taillon <taillon@...> on Dec 25, 1997
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