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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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We make this every summer with vegetables from our garden. Our children love to help make this soup and eat it too. I like to double this recipe and freeze the leftovers. You can use any 5 cups of veggies that you like, we just happen to like the carrot/zucchini/cabbage combo. Ingredients:
2 tablespoons olive oil |
3 garlic cloves, minced |
1 cup chopped onion |
3/4 cup uncooked barley |
2 cups carrots, diced |
2 cups zucchini, diced |
1 cup cabbage, chopped |
9 cups water |
1/4 cup parsley |
1 bay leaf |
1 dash sugar |
salt and pepper |
24 ounces tomato puree (or whole tomatoes chopped) |
Directions:
1. In a large kettle add oil, garlic and onions heat until onions are transparent.
2. Add barley, carrots, zucchini, cabbage, water,parsley and bay leaf bring to boil.
3. Simmer until barley is tender.
4. Add sugar, salt, pepper, and tomatoes cook 15 minutes longer then serve.
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