barley vegetable soup

Name: Barley vegetable soup
Prep time: 15 min
Cook time: 35 min
Cuisine: Mediterranean
Ingredients: 1 cup(s) slivered almonds, chopped; 2 tablespoon(s) olive oil, light; 1 cup(s) medium onion; 1 cup(s) celery, chopped; 4 cup(s) fresh mushrooms, sliced; 1 cup(s) carrots, chopped; 5 cup(s) red potatoes, diced; 4 clove(s) garlic, minced; 2 1/2 quart(s) vegetable broth; 1 cup(s) fresh parsley, chopped; - season salt and white pepper to taste; 1/2 cup(s) pearl barley, uncooked

(1 RATING)

43 Pinches 2 Photos

Arpi Kizirian

Los Angeles, CA

Updated on Feb 2, 2012

My family becomes vegan every year for lent, I’m constantly looking for new recipes to please everyone, this recipe has been one of the favorites.

Rate

prep time 15 Min

cook time 35 Min

method Stove Top

yield

Ingredients

1 cup slivered almonds, chopped
2 tablespoons olive oil, light
1 cup medium onion
1 cup celery, chopped
4 cups fresh mushrooms, sliced
1 cup carrots, chopped
5 cups red potatoes, diced
4 cloves garlic, minced
2 1/2 quarts vegetable broth
1 cup fresh parsley, chopped
- season salt and white pepper to taste
1/2 cup pearl barley, uncooked

How To Make barley vegetable soup

Step 1

Preheat oven to 400F, Spread slivered almonds evenly over a baking sheet. Toast in preheated oven until golden brown and fragrant, let it cool and chop.

Step 2

Heat oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
Step 3

Stir in carrots, potatoes, vegetable broth. Bring to a boil, and then stir in barley. Reduce heat, cover, and simmer 20 minutes.
Step 4

Remove from heat, and stir in parsley, and toasted almonds. Season with salt and pepper to taste
Step 5

If too thick you may add water.
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