barley vegetable soup

Name: Barley Vegetable Soup
Prep time: 10 min
Cook time: 1 h 35 min
Yield: 8
Cuisine: American
Ingredients: 1/2 cup(s) barley; 2 quart(s) vegetable or meat stock, or canned broth; 1/2 cup(s) diced carrots; 1/2 cup(s) diced celery; 1/2 cup(s) diced onion; 1/2 pound(s) 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)

(2 RATINGS)

94 Pinches 5 Photos

Susan Feliciano

Oak Ridge, TN

Updated on Jun 26, 2012

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)

Rate

prep time 10 Min

cook time 1 Hr 35 Min

method Stove Top

yield 8 serving(s)

Ingredients

1/2 cup barley
2 quarts vegetable or meat stock, or canned broth
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced onion
1/2 pound 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)

How To Make barley vegetable soup

Step 1

Wash barley and drain. Add to stock in a large soup pot and cook over medium heat about 1 hour.

Step 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.
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