"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Barley Vegetable Soup Recipe

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This recipe for Barley Vegetable Soup, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy McCabe
Added: Monday, October 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp. olive oil
1 large onion, sliced
2 cloves garlic, minced
1 (14.5 oz.) can Contadina diced tomatoes with roasted garlic
1 c. grated or sliced carrots
4 stalks celery, diced
2 tbsp. dry sherry or water
8 c. chicken broth
1/2 c. pearled barley
1 bay leaf
2 tsp. dried basil
salt and pepper
8 oz. or more of frozen vegetables (Judy likes Freshlike baby broccoli blend)

Directions:
Directions:
Heat oil in a large Dutch oven over medium heat-high heat. Add onion and garlic and saute 7 to 10 minutes, stirring frequently, until lightly browned. Add tomato, carrots and celery and cook 1 minute.

Add sherry and cook 3 minutes until liquid evaporates.

Add broth, barley, bay leaf, and basil and bring to boil. Reduce heat to medium. Cover and simmer 20 - 25 minutes, stirring often, until barley is tender.

Remove bay leaf. Add the vegetables, and salt and pepper to taste.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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