(Experiment 36) Barley soup
Ingredients
- 1 cup pearl barley
- 8 cup vegetable stock or chicken
- 1 minced onion
- 2 minced carrots
- 2 minced celery sticks don’t cut them super thin
- 2 garlic cloves minced
- 1/2 tsp dry basil
- 1/2 tsp dry origano
- 1 can diced tomato about 800ml
- optional other veggies you like (ex: turnip, peas, corn, green beans, cabbage )
Instructions
- In a large pot, put some oil and soften the onion on medium-low heat for about 2-3 minutes. Add the garlic and stir. Add the barley, celery, carrots, basil, oregano, tomatoes, and broth.
- Bring to a boil then reduce heat, cover and simmer for 30 minutes. I had french beans and added them midway as they cook very fast. Give it a stir after 15minutes.
- Adjust salt/pepper to taste
Notes
If you add a lot of extra veggies or extra barley, I recommend adding an extra cup of broth
I don’t have dry basil, I always have fresh basil around. If you do so, double the amount and add it to the end.
If you are adding frozen pea or corn, I recommend you add those at the end else they will get mushy.