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Hearty Barley and Vegetable Soup
Ingredients
1/2 cup barley, dry
2 oz onion, diced
2 oz carrot, diced
2 oz celery, diced
2 oz leeks, chopped
2 oz turnips, diced
1 Tbsp olive oil
4 cups vegetable stock
1/2 tsp salt
1/4 tsp black pepper
2 Tbsp parsley, chopped
5 thyme, sprigs
Instructions
- Bring a pot of water to a boil, add barley and cook until tender: drain and reserve.
- In a large sauce pot, sauté onions, carrots, celery, leeks, turnips, and fresh thyme sprigs until onions are translucent.
- Add vegetable stock and simmer for 15 minutes, until carrots are tender.
- Remove sprigs of thyme and add cooked barley.
- Season with salt, pepper, and parsley.
Nutrition
| Calories | 147 |
| Protein | 3 g |
| Sodium | 243 mg |
| Carbohydrates | 26 g |
| Fat | 3 g |
| Fiber | 6 g |
| Servings | 4 (6 oz each) |