Several years ago, Guidepost Magazine printed this recipe from Nancy Sleeth. I hope you enjoy it as much as we do. It's wonderful in that it can change with the seasons, depending on what produce is available. We've actually replaced the barley (which can get a bit gummy) with Quinoa, to add more protein as we move to a more vegetarian diet. We've also used about a cup of lentils instead of kidney beans.
Vegetable Barley Soup
2 quarts vegetable broth
1 cup uncooked barley
1 large onion, chopped
3 carrots, chopped
2 stalks celery, chopped
2 cups diced tomatoes or 1 (14.5 ounce) can diced tomatoes with juice
1 (15 ounce) can dark kidney beans, rinsed and drained
3 bay leaves
3 tablespoons Italian seasonings
3 garlic cloves, minced
2 cups fresh or frozen vegetables (peas, corn, string beans, squash)
1. Heat broth in a large pot. Add barley, onions, carrots, celery, tomatoes, beans, bay leaves, seasonings, garlic. Bring to boil; cover and simmer for 90 minutes.
2. Add additional fresh or frozen veggies; cook on medium heat for 10 minutes. Remove bay leaves before serving. Add salt and pepper to taste.
- Experiment with different vegetables.
- Double everything if you’re expecting a large crowd.
- Add 1–2 cups cooked chicken for a non-vegetarian dish.
- Freezes well.