Vegetable Barley Soup
I picked up some red swiss chard and decided to try some soup with it. There was an interesting recipe I found with a rich stock and modified slightly.
- 1/2 lb Carrots, chopped
- 2 Onions, medium size, chopped
- Collard green stalks (see below)
- 6 cloves Garlic, pressed
- 3 ribs Celery, chopped
Add 3 or 4 cups water to a pot with ingredients. Bring to a boil, then simmer for 15 min. Run through a food processor until contents are pureed. Pour contents of the blender into the soup pot. Rinse out the blender container with enough water to make a total of 8 cups (2 quarts) water.
In a separate sauce pot on the stovetop, cook ½ cup each Barley and Rice in 2 cups boiling water and reduce the heat, cover and simmer on low. When water is absorbed, turn off the heat.
Main ingredients:
- 2 lbs Collard Greens, fresh or frozen, chopped
- 1 lb Green (String) Beans, fresh or frozen, pieces
- 1 lb Corn Kernels, fresh or frozen
- 1 lb Peas, fresh or frozen (optional in our house; I don’t like them)
- 2 Tbs dried Oregano (adjust to taste)
- 4 sprigs fresh Parsley or 2 Tbsp dried
I sauteed the collard greens and beans to soften them. These were added, along with the remaining vegetables and herbs to the stock. I also added shredded turkey to give it protein. Absolutely delicious!
