Barley vegetable soup
2 photos of Barley Vegetable Soup Recipe
By
Arpi Kizirian
@Arpi
1
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.
Ingredients
- 1 c
- slivered almonds, chopped
- 2 Tbsp
- olive oil, light
- 1 c
- medium onion
- 1 c
- celery, chopped
- 4 c
- fresh mushrooms, sliced
- 1 c
- carrots, chopped
- 5 c
- red potatoes, diced
- 4 clove
- garlic, minced
- 2 1/2 qt
- vegetable broth
- 1 c
- fresh parsley, chopped
- season salt and white pepper to taste
- 1/2 c
- pearl barley, uncooked
How to Make Barley vegetable soup
- 1Preheat 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.
- 2Heat oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
- 3Stir in carrots, potatoes, vegetable broth. Bring to a boil, and then stir in barley. Reduce heat, cover, and simmer 20 minutes.
- 4Remove from heat, and stir in parsley, and toasted almonds. Season with salt and pepper to taste
- 5If too thick you may add water.
About Barley vegetable soup
Course/Dish: Other Soups
Main Ingredient: Rice/Grains
Regional Style: Mediterranean
Dietary Needs: Vegetarian
Other Tag: Healthy
