Vegetable-Barley Soup


Yes, I am on a barley kick. Since I started using it (Vegetable-Barley Chili) I’ve been hooked. It has a lovely chewy texture that is ideal for soups and stews. In addition to the rainy weather, I  needed to clean out the fridge of some veggies, so this soup worked out beautifully. Amazing flavor and ideal with some garlic toast or rolls.

Vegetable-Barley Soup

Vegetable-Barley Soup

Vegetable-Barley Soup

Ingredients

4 C vegetable broth

3-4 C water

1/3 C pearled barley

1 zucchini, sliced then quartered

4 stalks celery, sliced

2 C mushrooms, sliced/quartered

3 medium carrots, sliced

4 large green onions, sliced

1/3 C light miso

1/3 C sherry

3 Tbs dried minced onion

2 Tbs dried chives

1 C fresh parsley, chopped

1 tsp black pepper

3/4 C almond milk

Directions

Combine the broth, barley, zucchini, carrots, celery, minced onion, chives, and pepper in a large soup pot; bring to a boil. Reduce heat to medium and cook 25-30 minutes, or until the vegetables soften. Add 1-2 cups of water along with the mushrooms, green onions, miso, and sherry. Cook another 5-7 minutes. Add more water if you feel it’s too thick. Stir in the parsley. Serve and enjoy!

lauren lauren 3 years 21 weeks
Looks super easy and tasty! I imagine it is pretty filling too!