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Mar 16

Vegetable and Barley Soup

  • * boiling water
  • * 2 medium onions, diced
  • * 2 cloves garlic, minced
  • * 2 sprigs fresh rosemary or 1 teaspoon dry (optional)
  • * olive oil
  • * 3 ribs of celery, diced
  • * 1 carrot, diced
  • * 1 cup of frozen peas
  • * 1 small tomato or a few tablespoons of tomato paste or sauce
  • * 1 can of beans –rinsed (either cannellini, kidney, or garbanzo)
  • *  heaping handful of cooked barley
  • *  salt and pepper to taste (if using bouillon cubes, no salt needed)

Put a pot of water on to boil.  In another soup pot add small amount of olive oil.  On medium low heat add onion and sauté with salt in olive oil until it begins to soften.  Add celery and carrot and garlic and sauté until all veggies are soft.  Add 10 to 12 cups boiling water and cook on medium heat.  Add beans (with liquid), tomato or tomato sauce, frozen peas, rosemary, and salt and pepper to taste and bring soup up to a boil.  Add barley and cook for 10 minutes more at a light boil.  Serve.

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