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Vegetable Barley Soup

chef.jackson's picture
Ingredients
  Vegetable cooking spray 1
  Chopped onions 1 Cup (16 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Water 7 Cup (112 tbs)
  Whole tomatoes 28 Ounce, undrained and chopped (1 Can)
  Thinly sliced carrots 1 Cup (16 tbs)
  Barley 1⁄2 Cup (8 tbs)
  Beef flavored bouillon granules 1 Tablespoon
  Pepper 1⁄4 Teaspoon
  Dried whole oregano 1⁄4 Teaspoon
  Dried whole basil 1⁄4 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Curry powder 1⁄4 Teaspoon
  Bay leaf 1
  Thinly sliced leek 1 Cup (16 tbs)
  Shredded cabbage 1 Cup (16 tbs)
  Diced turnip 1⁄2 Cup (8 tbs), peeled
Directions

MAKING

1) Spray the Dutch oven with cooking spray and heat it over medium heat.
2) Sauté the onion, celery, parsley and garlic until they becomes tender.
3) Pour some water along with next ten ingredients. Mix them well and boil them.
4) Simmer for 20 minutes on low heat.
5) Add cabbage, leeks and turnip. Simmer them for 15 minutes on low heat.

SERVING

6) Before serving the soup, remove the bay leaf.
7) Serve the soup in with crusty bread pieces.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Barley
Interest: 
Everyday, Healthy
Cook Time: 
40 Minutes

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