A meal in a bowl, this soup shouts out "welcome home" on a cold blustery day. For a vegetarian, simply substitute vegetable broth for the beef broth. Barley, like oats, is an excellent source of carbohydrate and solube fibre. Pot barley is less refined and more nutritious than pearl barley.
1 can(10oz/284 ml) salt-reduced beef broth
1 cup water
1/2 cup chopped onion
1/4 cup pot barley
2/3 cup cubed potato
1/2 cup chopped carrot
1 stalk celery, diced
1/2 cup cut-up peeled rutabaga
1 bay leaf
1/2 tsp dried thyme leaves
Pinch freshly ground pepper
chopped fresh parsley (optional)
In a medium saucepan, combine broth, water, onion and barley. Bring to a boil, reduce heat, cover and simmer for 45 minutes.
Add potato, carrot, celery, rutabaga, bay leaf, thyme and pepper. Cover and cook for 15 minutes or until vegetables are tender. Extra water may be required (about 2/3 cup) before end of cooking since some of the water will have been absorbed by the barley during cooking.
Before serving, remove bay leaf and discard, taste and adjust seasoning. You may need to add extra thyme. Serve soup with parsley, if using.
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