Canyon Ranch Blog

Barley Vegetable Soup

Nutrition Information (per serving)

2 g
341 mg
10 g
3 g
2 g
6 mg
6 (¾ cup ea.)

¼ cup dry barley
4 cups water
2 Tbsp low-sodium tamari sauce
2 Tbsp dry sherry
1 Tbsp unsalted butter
½ tsp minced garlic
¼ cup diced yellow onions
¾ cup sliced button mushrooms
¼ cup diced carrots
¼ cup diced potatoes
¼ cup frozen green peas
1 tsp sea salt
Pinch freshly ground black pepper

  1. Rinse barley. Transfer to a large saucepan and add 4 cups water. Bring to a boil. Lower heat and simmer covered for 20 to 25 minutes, or until tender.
  2. Stir in tamari and sherry.
  3. In a small sauté pan over medium heat, sauté onions and garlic in butter until onions are tender. Add mushrooms and continue sautéing until mushrooms are soft. Add garlic, onions and mushroom to the soup pot.
  4. Add carrots and potatoes and cover. Simmer 20 to 25 minutes, or until potatoes are tender.
  5. Remove from heat and stir in peas, salt and pepper.
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