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Cook2 hrs 30 mins
A hearty, high fiber soup from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- Rinse barley in cold water; drain.
- Add salt to boiling water, followed by the barley.
- Cook until tender, about two hours (water will mostly evaporate).
- Add soup stock and vegetables.
- Cook until vegetables are tender.
- Serve hot.