Susan Feliciano Recipe

Barley Vegetable Soup

By Susan Feliciano frenchtutor


Rating:
Serves:
8
Prep Time:
Cook Time:
Method:
Stove Top
Comments:

I was looking for ways to fix barley, and found this delicious soup recipe on the back of the package. I dressed it up a little, so I have put my additions in parentheses, like this:
(2 tablespoons fresh basil leaves, shredded)

Ingredients

1/2 c
barley
2 qt
vegetable or meat stock, or canned broth
1/2 c
diced carrots
1/2 c
diced celery
1/2 c
diced onion
1/2 lb
fresh sliced mushrooms (cremini mushrooms)
salt and pepper to taste
(2 tablespoons fresh basil leaves, shredded)
(2 cloves minced garlic)
(1 tsp ground turmeric)
1 small
package frozen mixed vegetables (optional)

Directions Step-By-Step

1
Wash barley and drain. Add to stock in a large soup pot and cook over medium heat about 1 hour.
2
Add all other ingredients except mushrooms (and frozen vegetables), and continue cooking for about 20 minutes. Then add mushrooms (and frozen vegetables if desired). Cook over low heat another 15 minutes. Taste and adjust seasonings.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian, Dairy Free
Other Tag: Healthy
Hashtag: #whole_grains

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16 Comments

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Lora DiGs ansky714
Jan 3, 2014
WOW SUSAN LOOKS GREAT...MITE B ON THE MENU FOR TOMORROW ...PINCHD :)
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Aug 2, 2012 - Susan Feliciano shared this recipe with discussion groups: The herbalist Make Your Own Southern Cooking The world of the Amish
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Aug 2, 2012 - Susan Feliciano shared this recipe with discussion group: Sandwiches, Sammiches & Sammies
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Aug 1, 2012 - Melanie B shared this recipe with discussion groups: SOUP OF THE WEEK soup soup and more soup
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Nancy J. Patrykus Finnjin
Jun 30, 2012
I have used the back of the box recipe many times..
It is a great recipe.An old stand by..

SUSAN....I will have to try your version...
LOOKS GOOD
I do love soup!!
Thanks for your recipe....Nancy