Thursday, September 27, 2012

Vegetable Barley Soup

Hulled barley is high in protein, iron, folate and fiber. This soup is so simple and I like to make it really peppery. It's quite similar to the Basic Vegetable Soup that I posted earlier but it tastes quite different. It cooks for a long time because of the barley but it's very easy to make. You can usually find hulled barley in the bulk section of any health food store. You could use vegetable stock to make this, but it's really unnecessary because you're essentially making your own stock as you boil this soup.


3/4 c. hulled barley, sorted, rinsed and drained (it would be better if you soaked the barley for a few hours first)
2 carrots, peeled and cut into matchsticks
1 large zucchini, cut into matchsticks
2 large ribs of celery, cut into matchsticks (see a theme here?)
1 leek, halved, rinsed and cut into matchsticks
1/4 head of green cabbage, thinly sliced
8-10 c. water or vegetable stock (I like this soup better made with water, it is more delicate and by boiling these vegetables in water for so long you are essentially making a vegetable stock)
Several sprigs of flat leaf parsley and fresh thyme
2-3 bay leaves
Sea salt & black pepper to taste

1) Place everything together in a large soup pot except for the salt and pepper and bring to a boil.

2) Reduce the heat and simmer, covered for 40 minutes.

3) Add salt and pepper to taste and boil for 20 minutes longer. Adjust salt and pepper as needed.

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