Barley Vegetable Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
70
protein 
2 g
sodium 
341 mg
carbohydrates 
10 g
fat 
3 g
fiber  
2 g
cholesterol 
6 mg
Servings 
6 (¾ cup ea.)
Ingredients 

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

Instructions 
  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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.