Saturday, January 10, 2009

Recipe: Vegetable Barley Soup


2 quarts chicken stock or vegetable broth or water
1 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 (14.5 ounce) can diced tomatoes with juice
1 zucchini, chopped
1 (15 ounce) can garbanzo beans, drained
1 cup cauliflower
1 onion, chopped
3 bay leaves
2 cloves garlic, diced
1 tablespoon parsley, chapped
1 teaspoon paprika
1 teaspoon Worcestershire sauce


Saute onion, celery and carrot in 1 tablespoon olive oil and a teaspoon of salt.
Add the remaining ingredients to the pot and bring to a boil for 2 minutes
Turn down to medium heat and let simmer for 45 minutes or until barley is tender
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