Dr. Weil's Barley and Vegetable Soup |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Barley is a frequently overlooked, yet super-healthy ingredient; high in fiber, low glycemic index. This is an easy, tasty soup with a wonderful texture. I've made it several times, shared it with the neighbors and everyone likes it. VERY easy prep in the food processor using the slicing blade. Mushroom-wise, any type will do; I like baby portobellos. Try a thicker slice on the mushrooms for a meatier texture. I got this recipe online from Dr. Weil's Healthy Kitchen Ingredients:
3/4 cup pearl barley |
11 cups vegetable stock |
2 tablespoons olive oil |
1 1/2 cups chopped onions |
1 cup sliced carrot |
1/2 cup sliced celery |
1 cup thinly sliced mushroom |
sea salt |
1/2 bunch parsley, chopped |
Directions:
1. Combine barley and 3 cups of stock in a saucepan. Bring to boil over medium heat, cover and simmer about 1 hour or until the liquid is absorbed.
2. Meanwhile slice all the veggies using a food processor.
3. Add all veggies and remaining stock to a stockpot, simmer 20 minutes, covered.
4. Add the barley and chopped parsley, stir, simmer 5 minutes more, add salt to taste. Enjoy!
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