Barley Veggie soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
Olive Oil, 4 tbsp Onions, raw, 2 cup, chopped Carrots, raw, 2 cup, chopped Celery, raw, 1 cup, diced Bay Leaf, 1 tbsp, crumbled Maggi, 1 serving (teaspoon)Brown Sugar, 3 tsp unpacked Garlic, 8 cloves mincedRosemary, dried, 1 tbsp Tomato Paste, .33 can (6 oz)/ or 2 oz tomato powderBeef stock, home-prepared, 15 cupPotato, raw, 3 cup diced Pearl Barley raw, 1 cup Pepper, black, 1 tbsp Kosher salt 1 tbsp (approx)
Makes roughly 15 1.5 cups servings
*Heat olive oil over medium heat in large stock pot, add meir poix (carrots, celery, onion) & bay leaf. Lightly salt each veg before adding... cook down, stirring occasionally, until the onions have started to wilt and turn translucent - approx 6 minutes.
*Add Maggi, brown sugar and minced garlic and cook an additional 10 minutes until the veggies have all started to caramelize, careful not to burn the garlic.
* Add stock, tomato paste/powder , rosemary and bring to a boil
*add pepper to taste, potatoes and barley, reduce to hard simmer and let cook 1 hour, stirring occasionally to prevent sticking or clumping...of barley
* taste for seasoning at the 30 minute mark, adjust if needed
*adjust for seasoning again at the end of the one hour cooking time and verify barley is well cooked... slightly al dente is fine for us as it softens over the next few days...others may prefer it falling apart done.
*remove bay leaf
*will hold for one week, well sealed in the fridge.
Number of Servings: 15
Recipe submitted by SparkPeople user PAIDIA.
*Heat olive oil over medium heat in large stock pot, add meir poix (carrots, celery, onion) & bay leaf. Lightly salt each veg before adding... cook down, stirring occasionally, until the onions have started to wilt and turn translucent - approx 6 minutes.
*Add Maggi, brown sugar and minced garlic and cook an additional 10 minutes until the veggies have all started to caramelize, careful not to burn the garlic.
* Add stock, tomato paste/powder , rosemary and bring to a boil
*add pepper to taste, potatoes and barley, reduce to hard simmer and let cook 1 hour, stirring occasionally to prevent sticking or clumping...of barley
* taste for seasoning at the 30 minute mark, adjust if needed
*adjust for seasoning again at the end of the one hour cooking time and verify barley is well cooked... slightly al dente is fine for us as it softens over the next few days...others may prefer it falling apart done.
*remove bay leaf
*will hold for one week, well sealed in the fridge.
Number of Servings: 15
Recipe submitted by SparkPeople user PAIDIA.
Nutritional Info Amount Per Serving
- Calories: 159.3
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 912.0 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 4.2 g
- Protein: 7.5 g
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