Farmhouse Veggie and Barley Soup

Author: Recipes_kw
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Fights Diabetes: Low Sugars!
Immune: Helps Build the Immune!
Prep Time 1 hr 20 mins
Total Time 1 hr 20 mins
Course Main Course, Sides, Soups
Cuisine American
Servings 6 Servings
Calories

Equipment

  • Stove
  • Dutch Oven
  • Spice Grinder

Ingredients
  

  • 8 sprigs parsley fresh
  • 4 sprigs thyme fresh
  • 1 leaf bay
  • 1/8 oz porcini mushrooms dried
  • 2 tbsp olive oil extra virgin
  • 1 1/2 lb leeks washed, sliced 1/2' thick
  • 1 cup carrots peeled, 1/2' pieces
  • 1/2 cup celery 1/4' pieces
  • 2 tsp soy sauce low sodium, NO SODIUM BENZOATE
  • 1 tsp salt
  • 1 tsp black pepper fresh cracked
  • 6 1/2 cup vegetable broth ***Click on our Homemade Vegetable Broth link
  • 4 cups water
  • 1/2 cup pearl barley
  • 1 clove garlic minced
  • 3 cup potatoes Yukon Gold, peeled, 1/2' pieces
  • 1/2 cup turnip peeled, 1/2' pieces
  • 1 1/2 cups cabbage green, chopped
  • 1 cup peas frozen
  • 1 tsp lemon juice fresh squeezed, no sugar added or preservatives
  • 3 tbsp parsley chopped

Instructions
 

  • Using kitchen twine, tie parsley sprigs, thyme sprigs, and bay leaf together. Grind the dried porcini mushrooms in a spice grinder until finely ground.
  • Heat the olive oil in the Dutch oven over medium heat then saut√© the leeks, carrots, celery, soy sauce, salt, and pepper for about 10 minutes.
  • Stir in the water, broth, barley, garlic, herb bundle, and ground porcini then increase the heat to high and bring to a boil.
  • Reduce the heat to medium-low and cook partially uncovered for 25 minutes.
  • Add in the potatoes, turnip, and cabbage and simmer until cabbage and veggies are tender about 18-20 minutes. Remove pot from the heat, discard herb bundle then stir in peas, lemon juice and chopped parsley. Enjoy!

My Notes

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