I have been following the use-what-I-have rule for soup making this week. The beauty of soups is their simplicity where I try not to overpower them with unnecessary flavors. For this soup, I found that using some veggies that I had at home along with some barley was more than enough. I flavored it with some basil flakes, pepper and salt and that was it – hearty and delicious. I really loved how the barley gave it a nutty taste while the vegetables (carrots, squash and mushrooms) provided a nice combination that was both satisfying and filling. The beauty of this soup is that it can also cook quickly and can be varied with various vegetables and grains. Enjoy the simplicity!
Vegetable Barley Soup
3-5 cups of water
1 cup of barley
2-3 carrots, washed and cut up
1 container of mushrooms, cut up
1 squash, cut cut
1 garlic clove, minced
1 tablespoon of basil flakes
salt and pepper
Boil a pot of water on a medium heat and add in the garlic and barley. Cover and let cook for 20 minutes. Cut up the veggies and add them to the pot, along with the pepper, salt and basil flakes. Stir and cover for 10 minutes. Enjoy!
Posted: Friday, September 20th, 2013 @ 7:46 am
Categories: barley soup, barley soups, recipes, soup, soup recipes, soups, vegetarian and vegan soups.
Tags: soup recipes, soups, Vegetable Grain Soup.
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