Recipe by Tish
This is a good, basic everyday sort of soup, great in cold weather. It is vegetarian but not only vegetarians love it!
Top Review by Sarah_Jayne
First of all, I like that this recipe made a point of calling for celery greens. I think they are underused and I usually put them into any soup I make that uses celery. We are big fans of barley soups and this was a nice basic recipe that could easily be adapted to use whatever veggies you had around. I stuck pretty much to the recipe other than throwing in some carrots I had to use up, using dry dill (because it is all I had) and because I didn't have the seasoning mix I used some veggie stock powder granules. We enjoyed this as our main meal tonight with some crusty bread on the side. Made for Bargain Basement tag.
- 2 tablespoons olive oil
- 2 large onions, chopped
- 2 cloves garlic, minced
- 3⁄4 cup raw pearl barley or 3⁄4 cup pot barley, rinsed
- 2 celery ribs, diced
- 1 cup celery greens
- 1 bay leaf
- 2 1⁄2 teaspoons salt free herb and spice seasoning mix
- 1 (14 ounce) can diced tomatoes, undrained
- 6 cups water
- 1 (1 lb) can kidney bean, drained and rinsed
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, minced
- fresh ground pepper
Directions See How It's Made
- Heat the oil in a soup pot.
- Add the onions and garlic and saute until the onions are golden.
- Add all the remaining ingredients except the last 4.
- Cover with the water.
- Bring to a simmer, and simmer gently covered for 1 hour.
- At this time the barley and vegies should be tender.
- Add the beans, parsley, and dill.
- Season to taste with salt and pepper, then simmer for another 30 minutes over low heat.
- Serve at once or allow the soup to stand for an hour or so before serving, then heat through as needed.
- *Asthe soup stands, it will thicken, adjust the consistency as desired with additional water, then correct the seasonings.