Green soup the for soul. Its full of delicious flavors and can be treated as full meal. I often use barley in my soups. You can also add pasta to this soup if you are planning to make for the kids. The vegetable stock is absolutely a must for this recipe. You can always use the vegetables of your choice.
INGREDIENTS
1 cup barley
2 cup mixed vegetables (green beans, fresh corn, broccoli, squash)
2 tablespoon parsley leaves
1 tablespoon finely chopped dill
2 cups fresh vegetable stock
For Vegetable Stock
2-3 cloves of garlic, 1 large onion or scallions (Just the white part), 1 large carrot or sweet potato, 2 stalks of celery, 1/2 cup of coriander stems, 1/2 dill stems, 3/4 cup parsley stems, 1/2 cup cabbage leaves and broccoli turnips, 2-3 black peppercorns, 5 cups of water, salt to taste. Saute the garlic and black peppercorns in olive oil, add onions and stir for 2-3 minutes. Add all the vegetables, salt and water. Boil for 20-25 minutes and strain.
DIRECTIONS
Step 1
In a large pot saute the garlic for 1 minute. Add green beans and stir, continue to add corn, celery, squash, parsley leaves, dill and barley and mix for another for 2-3 minutes. Add the vegetable stock and let the soup boil for 10-12 minutes.
Step 2
Add the boiled broccoli at the end. Garnish the soup with fresh parsley or celery leaves. Add salt and pepper to taste and serve.
