Barley soup can be treated as a complete meal. I love making this during rainy days for my kids and family. Accompanied by a sprouted grain bread.
INGREDIENTS
1 cup barley
4 cups water
1 clove garlic
1 tablespoon olive oil
2 cups chopped mixed vegetables (carrots, beans, broccoli, fresh corn, celery, and squash)
1/4 cup parsley leaves (or basil leaves or celery leaves)
1/4 cup cherry tomatoes or regular tomatoes
2 tablespoons pasta sauce
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
PREPARATION
Step 1
Soak the barley in warm water for 2 hours.
Step 2
Heat olive oil in a large pot on medium heat. Add garlic to the oil and sauté for 1 minute. Add fresh corn, beans and stir for another 2 minutes. Continue to add vegetables and sauté for 5 minutes. Add barley, salt, pepper and oregano. Mix all the ingredients at low heat for 5-6 minutes. Add hot water or vegetable broth and boil the soup for 20 minutes.
Step 3
Once the barley is soft turn off the gas and add pasta sauce and parsley leaves. Serve hot.
