Vegetable Soup Recipe
Ingredients:
- 1/2 cup Pearl barley
- 3 can (10.75 oz) chicken broth, strained
- 3 can Water
- 1 sm Onion, cut in fourths
- 1 x Carrot, cut into thirds
- 1 stalk celery, cut into 1" slices
- 1 tsp Thyme
- 1 x Bay leaf
- Freshly ground black pepper
- 5 x Carrots, sliced
- 2 stalk celery, sliced
- 1/2 x Zucchini, sliced
- 1/2 cup Onion, chopped
- 2 cup Fresh spinach, chopped
Directions:
- * Place barley, chicken stock, onion quarters, carrot thirds, celery slices, thyme, and bay leaf in a large soup pot and bring to a boil. Reduce heat, cover, and simmer for about 1 hour or until barley is tender. Add sliced carrots, celery, zucchini, and chopped onion and cook until tender. Add spinach a few minutes before serving.
- * NOTES : A hearty soup that improves as it ages. Make it in the morning or the night before so it will have time to thicken.