Vegetable Barley Soup

We had a barley dish on our menu last week, but didn’t end up getting to it. Apparently, we weren’t feeling it.

Unfortunately, I had just bought a bag of barley. And it was sitting pretty, waiting for it’s turn to be used. So, it went back onto the menu in a different form: soup. Fitting, considering it’s been colder-than-you-know-what in Pittsburgh.

Be warned, this soup is incredibly filling. It is also very bright and cheery. Seriously. It is!

Yields 4-6

Vegetable Barley Soup

10 minPrep Time

30 minCook Time

40 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 2 tbs olive oil
  • 3 cloves garlic, minced
  • 1 leek, sliced and diced
  • 3/4 cup uncooked barley
  • 3 carrots, peeled and sliced
  • 1 cup cabbage, chopped
  • 1 sweet potato, peeled and cubed
  • 3-4 stalks celery, chopped
  • 9 cups water
  • 2-3 tbs parsley
  • salt and pepper

Directions

  1. In a large pot, add oil, garlic and leeks and heat until transparent, approximately 3-4 minutes.
  2. Add barley, carrots, cabbage, sweet potato, celery, water, and parsley. Bring to a boil.
  3. Reduce heat and simmer until barley is tender; 25-30 minutes.
  4. Pull out some sweet potato chunks and carrots. Puree until smooth. Add back into soup and mix.
  5. Add salt and pepper to taste.
  6. Serve hot and enjoy!

Allergen Information

Nightshade free, dairy free, wheat free, corn free, soy free, and egg free.

7.6.3
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http://emilylevenson.com/recipe-vegetable-barley-soup/

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Written by

Emily Levenson is a change agent. She is adept at creating change in her own life and inspires others to do the same. You can find her creating change on the blog, through the Nourish + Flourish podcast, and within the Propelle community.

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