 |
Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 16 |
|
This is a total vegetarian soup - you can add subtract to the ingredients and I can't imagine you can change the flavors to much - enjoy with a nice big slice of bread - or a simple salad. Ingredients:
3/4 cup pearl barley (rinsed and drained) |
5 1/2 cups water |
1 1/2 teaspoons salt |
1/4 cup olive oil |
1 cup onion (chopped) |
4 tablespoons garlic (crushed) |
1/4 cup flour |
1/2 cup wine (red) |
2 tablespoons soy sauce |
2 teaspoons paprika |
1 teaspoon thyme (dried) |
1/2 teaspoon cumin |
1/2 teaspoon cayenne |
1 teaspoon pepper (fresh ground) |
3 cups potatoes (cubed) |
2 1/2 cups carrots (cubed) |
1 1/2 cups green beans (1-inch lengthes) |
2 cups broccoli florets |
2 cups cabbage (coarsely sliced) |
1 cup celery |
1 teaspoon red pepper flakes |
14 ounces corn |
3 cups fresh spinach |
4 cups chicken stock |
Directions:
1. Place the barley into small pot along with 1 1/2 of water and 1/2 tsp of the salt.
2. Bring to a boil and reduce over low heat for approx 40 minutes or until most of the water is absorbed - set aside.
3. Heat the olive oil over medium heat, add onion, garlic and cook for approx 3 minutes sprinkle with flour and continue to cook for approx 6 minutes until you get a nice tan color add 4 cups of water, wine, soy sauce and add all your spices - add the remainder of all the vegetables and cook over low heat for 45 - 60 minutes adding chicken stock occasionally so the soup doesn't become to thick.
|
|