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Vegetable-Barley Soup

Yes, I am on a barley kick. Since I started using it (Vegetable-Barley Chili) I’ve been hooked. It has a lovely chewy texture that is ideal for soups and stews. In addition to the rainy weather, I  needed to clean out the fridge of some veggies, so this soup worked out beautifully. Amazing flavor and ideal with some garlic toast or rolls.

Vegetable-Barley Soup

Vegetable-Barley Soup

Vegetable-Barley Soup

Ingredients

  1. 4 C vegetable broth
  1. 3-4 C water
  1. 1/3 C pearled barley
  1. 1 zucchini, sliced then quartered
  1. 4 stalks celery, sliced
  1. 2 C mushrooms, sliced/quartered
  1. 3 medium carrots, sliced
  1. 4 large green onions, sliced
  1. 1/3 C light miso
  1. 1/3 C sherry
  1. 3 Tbs dried minced onion
  1. 2 Tbs dried chives
  1. 1 C fresh parsley, chopped
  1. 1 tsp black pepper
  1. 3/4 C almond milk

Directions

Combine the broth, barley, zucchini, carrots, celery, minced onion, chives, and pepper in a large soup pot; bring to a boil. Reduce heat to medium and cook 25-30 minutes, or until the vegetables soften. Add 1-2 cups of water along with the mushrooms, green onions, miso, and sherry. Cook another 5-7 minutes. Add more water if you feel it’s too thick. Stir in the parsley. Serve and enjoy!

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