Yield: 9 Servings
Measure | Ingredient |
---|---|
½ cup | Pearl barley |
3 cans | (10.75 oz) chicken broth; strained |
3 cans | Water |
1 small | Onion; cut in fourths |
1 \N | Carrot; cut into thirds |
1 \N | Stalk celery; cut into 1\" slices |
1 teaspoon | Thyme |
1 \N | Bay leaf |
\N \N | Freshly ground black pepper |
5 \N | Carrots; sliced |
2 \N | Stalks celery; sliced |
½ \N | Zucchini; sliced |
½ cup | Onion; chopped |
2 cups | Fresh spinach; chopped |
Place barley, chicken stock, onion quarters, carrot thirds, celery slices, thyme, and bay leaf in a large soup pot and bring to a boil. Reduce heat, cover, and simmer for about 1 hour or until barley is tender. Add sliced carrots, celery, zucchini, and chopped onion and cook until tender. Add spinach a few minutes before serving.
NOTES : A hearty soup that improves as it ages. Make it in the morning or the night before so it will have time to thicken.
Recipe by: Choose to Lose
Posted to MC-Recipe Digest V1 #971 by Carol Taillon <taillon@...> on Dec 25, 1997