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2bleu's Vegetable Barley Soup
1 Hr 30 Mins
Diet Restriction
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Secret Ingredients
  • 8 cups vegetable broth (or stock)
  • 2 garlic cloves, minced
  • 1 (8 ounce) can tomato sauce
  • 1 (14 1/2 ounce) can diced tomatoes
  • 1 cup pearl barley
  • 1 teaspoon dried parsley
  • 1/2 teaspoon basil
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 bay leaf
  • 3 carrots, sliced
  • 4 stalks celery, chopped
  • 1 onion, chopped into large pieces
  • 6 ounces fresh mushrooms, sliced
  • Salt and black pepper, to taste
  • Salt and black pepper, to taste
  1. Preparing Barley: Like all grains, before cooking barley, rinse it thoroughly under running water and then remove any dirt or debris that you may find.
  2. In a large dutch oven over medium heat, Add all ingredients except salt & black pepper. Bring to a boil, reduce heat and simmer for 1-1 1/2 hours, stirring occasionally until barley and carrots are tender and fully cooked.
  3. Season to taste with salt & black pepper and serve. NOTES: Add more water if soup becomes too thick upon standing. Pearl barley takes a minimum of 1 hour to cook, whereas hulled barley takes 1.5 hours or more.
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