Michigan Dutch Barley Soup - Gerstenbrij

A hearty, high fiber soup from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 2 hrs 40 mins
• Serves: 4

Ingredients

• 1⁄2 cup barley
• 1  quart water, boiling
• 1  teaspoon salt
• 2  quarts  soup stock (use vegetable stock if vegetarian)
• 1⁄2 cup celery, diced
• 1⁄2 cup onion, peeled and diced
• 1⁄2 cup carrot, peeled and diced
• 1  bell pepper (optional)

Directions

1. Rinse barley in cold water; drain.
2. Add salt to boiling water, followed by the barley.
3. Cook until tender, about two hours (water will mostly evaporate).
4. Add soup stock and vegetables.
5. Cook until vegetables are tender.
6. Serve hot.