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Barley Vegetable Soup

Barley Vegetable Soup created by Sarah_Jayne

easy, healthy and wonderful -- serve as an appetizer with crusty bread.

Ready In:
1hr 15mins
Serves:
Units:

ingredients

directions

  • Heat olive oil in soup pot.
  • Chop all vegetables and cook in oil- over medium heat until soft- about 15 minutes.
  • Add salt, pepper, thyme, mushrooms and barley-cook for one minute.
  • Add chicken broth and bring to a boil.
  • Reduce to a simmer for 45 minutes.
  • Add frozen peas and bring to a boil again then reduce to a simmer for an additional 20 minutes.
  • Serve .
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RECIPE MADE WITH LOVE BY

@petlover
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@petlover
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"easy, healthy and wonderful -- serve as an appetizer with crusty bread."
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  1. zaar junkie
    This soup was pretty good, it reminded me of porridge though. I used veggie broth in place of chicken and had only 8 oz. of shiitake mushrooms. I used double the spices and added crushed red pepper flakes. I would probably make this again. Thank you for posting.
    Reply
  2. Sarah_Jayne
    Barley Vegetable Soup Created by Sarah_Jayne
    Reply
  3. Sarah_Jayne
    We are big fans of barley soups and we have one version or another most weeks. They are usually filling while being low fat and low Gi and that is perfect for my eating plan. We enjoyed this version a great deal. For some reason, I have been unabled to find shiitake mushrooms in any form in our local supermarkets for a few months now. So, I used fresh brown mushrooms and did them in with the rest of the veggies. I used cooking spray instead of oil to save those fat grams but other than that sticked to things and really enjoyed this as our main meal tonight. Made for Pick a Chef Fall 2008.
    Reply
  4. petlover
    Barley Vegetable Soup Created by petlover
    Reply
  5. petlover
    easy, healthy and wonderful -- serve as an appetizer with crusty bread.
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