Barley-vegetable soup

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

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