Vegetable Barley Soup
Easy, healthy and inexpensive
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| Warm and Hearty |
Makes 2.5 quarts
1 large carrot
3 large stalks of celery
1 red potato
2 quarts of vegetable stock
couple cranks on the peppermill
1/4 tsp pink salt ( if you purchased low sodium stock)
couple pinches of basil
3 large petals of garlic crushed
3/4 cup barley soaked for 1 hour and rinsed
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| Barley Soaking |
In a large pot at medium or medium high heat pour in the veggie stock, garlic and spices.Peel the carrot and chop into disks and then into quarters. Cut the celery and potato into small pieces. Dump into the simmering stock. Cook for 1 hour, pour in the rinsed and soaked barley, cook for another 30-45 minutes or until everything reaches the softness you desire. Serve with crusty bread. Can be poured into mason jars and frozen or canned.
