Hearty Vegetable Barley Soup
Jessie Carpenter
ingredients
- 1 c. uncooked barley
- 8 - 10 c. water
- 2 bay leaves, crumbled
- 1 tsp. salt
- 1 - 2 Tbs. olive oil
- 2 carrots with tops
- 2 stalks celery, finely chopped
- 1 c. parsley, finely chopped
- 2 Tbs. onion, chopped
- 1 clove garlic, finely chopped
- 3 c. potatoes or turnips, diced
- 1 small bunch spinach, chopped
- 1 tsp. dried chervil
- 1/2 tsp. dried thyme
- Black pepper to taste
- Optional: a handful of seaweed (wakame, dulse or arame) Adds a subtle salty flavor and a lot of nutrients.
directions
- 1
Rinse barley and put in a large soup pot.
- 2
Add water, bay leaves, salt and olive oil.
- 3
Bring the pot to a boil over high heat, then reduce to medium. As it simmers, add carrots, diced, and whole carrots tops.
- 4
Let the soup cook covered over medium for 50 minutes.
- 5
Remove the carrot tops and stir in spinach, chevril, thyme and pepper.
- 6
Let soup simmer another 5 minutes.
notes
source: Ayurvedic Cooking for Westerners serve with: Side salad amd bread or crackers
Source: Jessie Carpenter
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