Ingredients
-
2
-
3
-
1
-
3/4
-
2
-
2
-
1
-
9
-
1/4
-
1
-
-
-
-
-
Directions
Vegetable Barley Soup, We make this every summer with vegetables from our garden. Our children love to help make this soup and eat it too. I like to double this recipe and freeze the leftovers. You can use any 5 cups of veggies that you like, we just happen to like the carrot/zucchini/cabbage combo., A beautiful, fresh, tasty and filling veggie soup. Loved it and will make again.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Large Kettle Add Oil, Garlic and Onions Heat Until Onions Are Transparent. |
|
2
Done
|
Add Barley, Carrots, Zucchini, Cabbage, Water, Parsley and Bay Leaf Bring to Boil. |
|
3
Done
|
Simmer Until Barley Is Tender. |
|
4
Done
|
Add Sugar, Salt, Pepper, and Tomatoes Cook 15 Minutes Longer Then Serve. |
