Barley Vegetable Soup
From Dorothy Mcett's Recipe Book at www.dorothymcnett.com.
2 tablespoons extra virgin olive oil
1 onion
2 carrots
2 stalks celery
1-2 zucchini
2 cups green beans
1 can diced tomatoes with juice (or 1 - 2 cups fresh)
3/4 cup barley
8 cups good quality vegetable, chicken, or beef broth
1 teaspoon salt (depends on the broth)
1/2 teaspoon freshly ground pepper
1/2 teaspoon thyme
several parsley sprigs
2 bay leaves
Coarsely dice or chop the vegetables. In large heavy bottomed stock pot, heat the oil and then saute the veggies several minutes. Add remaining ingredients. Bring to a boil, reduce to simmer. Cover and gently cook on low-simmer for about 1 hour, adding more broth if needed and for your desired consistency. Remove parsley sprigs and bay leaves. Taste and adjust seasonings, as desired. Salt? Pepper? A pinch of sugar?
Recipe created 2007-08-02.
