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Categories:Viewed: 34 - Published at: 4 months ago
Ingredients
- 1/2 c. barley (long or quick cooking)
- 2 qt. meat stock or canned broth (low-sodium)
- 1/2 c. diced carrots
- 1/2 c. diced celery
- 1/2 c. diced onion
- 1 lb. can whole tomatoes (low sodium), drained, or 3 to 4 medium tomatoes, diced
- 1/2 tsp. thyme leaves, crushed
- 1 bay leaf
- 1/2 lb. fresh sliced mushrooms
- 1 small zucchini, diced
Method
- If using long-cooking barley, rinse barley in colander and remove any foreign objects.
- In small soup pot, combine barley with meat stock or broth.
- Cook over medium heat about 1 hour. Add carrots, celery, onion, tomatoes, thyme and bay leaf. Continue cooking for 20 minutes.
- Add mushrooms and zucchini and if using quick cooking barley, add it now.
- Cook over low heat another 15 minutes.
- Makes 8 servings (1 cup each).
