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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
6 cup(s) water |
4-6 teaspoon(s) vegetable soup base |
1/2 cup(s) barley pearled |
2 whole(s) carrots peeled & finely chopped |
2 stalk(s) celery finely chopped |
2 whole(s) small potatoes finely chopped |
1/2 bulb(s) sweet onion finely chopped |
2 clove(s) garlic minced |
1 teaspoon(s) kosher flake salt |
1/2 teaspoon(s) pepper freshly ground |
1/3 cup(s) parsley chopped |
Directions:
1. Heat water in a stock pot over medium heat. Add the soup base and stir to dissolve. Add barley, carrots, celery, potatoes, onion, garlic, salt, pepper, and parsley. Bring all to a boil. Reduce the heat to a simmer and cook for 30-40 minutes, until the barley is soft.
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