Dinner

Barley Veggie soup is for Dinner.

Barley Veggie soup takes 20 minutes to prepare.

Barley Veggie soup takes 60 minutes to cook.

Barley Veggie soup makes 15 servings.

The ingredients for Barley Veggie soup are:

Olive Oil, 4 tbsp
Onions, raw, 2 cup, chopped
Carrots, raw, 2 cup, chopped
Celery, raw, 1 cup, diced
Bay Leaf, 1 tbsp, crumbled

Maggi, 1 serving (teaspoon)
Brown Sugar, 3 tsp unpacked
Garlic, 8 cloves minced


Rosemary, dried, 1 tbsp
Tomato Paste, .33 can (6 oz)/ or 2 oz tomato powder
Beef stock, home-prepared, 15 cup

Potato, raw, 3 cup diced
Pearl Barley raw, 1 cup
Pepper, black, 1 tbsp
Kosher salt 1 tbsp (approx)

Here is how you make Barley Veggie soup:

Makes roughly 15 1.5 cups servings*Heat olive oil over medium heat in large stock pot, add meir poix (carrots, celery, onion) & bay leaf. Lightly salt each veg before adding... cook down, stirring occasionally, until the onions have started to wilt and turn translucent - approx 6 minutes. *Add Maggi, brown sugar and minced garlic and cook an additional 10 minutes until the veggies have all started to caramelize, careful not to burn the garlic. * Add stock, tomato paste/powder , rosemary and bring to a boil*add pepper to taste, potatoes and barley, reduce to hard simmer and let cook 1 hour, stirring occasionally to prevent sticking or clumping...of barley* taste for seasoning at the 30 minute mark, adjust if needed*adjust for seasoning again at the end of the one hour cooking time and verify barley is well cooked... slightly al dente is fine for us as it softens over the next few days...others may prefer it falling apart done. *remove bay leaf*will hold for one week, well sealed in the fridge. Number of Servings: 15Recipe submitted by SparkPeople user PAIDIA.

The nutritional information for Barley Veggie soup is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 159.3

• Total Fat: 4.2 g
• Cholesterol: 0.0 mg
• Sodium: 912.0 mg
• Total Carbs: 24.6 g
• Dietary Fiber: 4.2 g
• Protein: 7.5 g