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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 10 |
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This recipe makes a large soup pot full and I like to divide it into individual portions and freeze it for lunches when I'm at home. Adaptable with additional vegetables or make it vegetarian by using vegetable broth. Ingredients:
1 1/2 tablespoons olive oil |
1 large onion, diced |
4 celery ribs, sliced |
3 carrots, sliced |
2 garlic cloves, minced |
1/2 head cabbage, sliced thin |
4 small zucchini, sliced |
1 (28 ounce) can diced tomatoes |
4 cups chicken broth (i use a 900 ml tetrapak) |
5 cups water |
1 chicken bouillon cube |
3/4 cup pearl barley, rinsed under cold water |
1 bay leaf |
1 teaspoon italian seasoning |
salt, to taste |
black pepper, to taste |
Directions:
1. Heat oil in a large stock pot over medium low heat.
2. Add onions, celery and carrots and stir until onions and celery soften, not browning, about 10 minutes.
3. Add remaining vegetables, tomatoes, broth, water, boullion, barley, bay leaf and italian seasoning. Bring to boil, then reduce heat and simmer one hour uncovered.
4. Add salt and pepper to taste.
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