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Hearty Vegetable Barley Soup

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Ingredients
  Vegetable cooking spray 1
  Chopped onion 1 Cup (16 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Canned no salt added beef broth 55 Ounce, undiluted (4 Cans, 13 3/4 Ounce Each)
  Canned no salt added whole tomatoes 29 Ounce, undrained and chopped (2 Cans 14 1/2 Ounce Each)
  Thinly sliced carrot 1 Cup (16 tbs)
  Pearl barley 1⁄2 Cup (8 tbs), uncooked
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Dried oregano 1⁄4 Teaspoon
  Dried basil 1⁄4 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Bay leaf 1
  Thinly sliced leeks 1 Cup (16 tbs)
  Sliced okra 1 Cup (16 tbs) (Fresh)
  Peeled diced turnips 1⁄2 Cup (8 tbs)
Directions

Coat a large Dutch oven with cooking spray; place over medium-high heat until hot.
Add onion, and next 3 ingredients; saute 4 minutes.
Add broth and next 9 ingredients to vegetable mixture; bring to a boil, stirring occasionally.
Cover, reduce heat,and simmer 20 minutes, stirring occasionally.
Add leeks, okra, and turnips to broth mixture; stir.
Cover and simmer 15 to 20 minutes or until vegetables are tender, stirring occasionally.
Remove and discard bay leaf.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Barley

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