Prep Time: 10 mins
Total Time: 2 hrs 10 mins
Servings: 6-8
About This Recipe
“This is a good, basic everyday sort of soup, great in cold weather. It is vegetarian but not only vegetarians love it!”
Ingredients
2tablespoonsolive oil
2largeonions, chopped
2clovesgarlic, minced
3/4 cupraw pearl barley or 3/4 cuppot barley, rinsed
2celery ribs, diced
1cupcelery greens
1bay leaf
2 1/2 teaspoonssalt free herb and spice seasoning mix
1 (14ounce) cans diced tomatoes, undrained
6cupswater
1 (1lb) can kidney bean, drained and rinsed
3tablespoonsfresh parsley, chopped
2tablespoonsfresh dill, minced
salt
fresh ground pepper
Directions
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.
Reviews
“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.”