s VEGETARIAN BARLEY SOUP *****
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s VEGETARIAN BARLEY SOUP *****
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Ingredients
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Instructions *** 2-6-2011 joellyn made this as her latest soup venture, it was excellent, she added 1/2 bag trader joes roasted corn, 1/2 pound green beans cut small and 1 large can of crushed tomatoes, very good! *** You can never have enough soups in your repertoire this time of year. Barley makes a filling vegetarian meal. Simmer it in vegetable stock with carrots, celery, leek, golden potato, and tomatoes. The hearty grain will take about 40 minutes to soften. Add a little freshly grated Parmesan and the soup has plenty of flavor. If you need to satisfy the meat lovers in your family, add cooked and sliced sausage or shredded leftover chicken. The bowls are satisfying at the end of a shoveling day. 2 tablespoons olive oil 1 large onion, coarsely chopped 1 clove garlic, finely chopped 3 medium carrots, cut into 1/2-inch dice 2 stalks celery, cut into 1/2-inch dice 1 leek, finely sliced 1 large Yukon Gold potato, cut into 1/2-inch dice Salt and pepper, to taste 1/2 cup chopped parsley 1 can (15 ounces) whole tomatoes with their juices, crushed in a bowl 3/4 cup barley 8 cups vegetable broth 1 cup frozen peas 1 cup grated Parmesan 1. In a soup pot over medium heat, heat the oil until it is hot. Add the onion, garlic, carrots, celery, leek, potato, salt, and pepper. Cook, stirring often, for 10 minutes. 2. Stir in 1/4 cup parsley, tomatoes, and barley. Cook, stirring, for 1 minute. 3. Pour in the stock and bring to a boil. Simmer the soup, stirring occasionally, for 35 to 45 minutes, or until the barley is tender. Taste for seasoning and add more salt and pepper, if you like. 4. Stir in the peas. Continue simmering for 5 minutes, or until they are hot. 5. Ladle the soup into bowls and sprinkle with Parmesan and the remaining 1/4 cup parsley. © Copyright 2011 Globe Newspaper Company. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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