Harvest Vegetable Barley Soup
|Onion||1 Large, chopped|
|Garlic||3 Clove (15 gm), finely chopped|
|Diced peeled rutabaga||1 1⁄2 Cup (24 tbs)|
|Dried thyme/Dried marjoram||1⁄2 Teaspoon|
|Chicken stock/Vegetable stock||8 Cup (128 tbs)|
|Pearl barley||1⁄2 Cup (8 tbs), rinsed|
|Diced peeled sweet potatoes||1 1⁄2 Cup (24 tbs)|
|Diced zucchini||1 1⁄2 Cup (24 tbs)|
1. In a large Dutch oven or stockpot, melt butter over medium heat. Add onion, garlic, rutabaga and thyme; cook, stirring often, for 5 minutes or until vegetables are lightly colored.
2. Stir in stock and barley; bring to a boil. Reduce heat, cover and simmer for 20 minutes. Add sweet potatoes and zucchini; simmer, covered, for 15 minutes or until barley is tender. Season with salt and pepper to taste.