Vegetable Barley Soup

(from deejp’s recipe box)

Source: GI Diet Cookbook

Categories: Soup

Ingredients

  • 1 Tbs olive oil
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 cup leeks, chopped
  • 1 cup zucchini, chopped
  • 1/2 red pepper, chopped
  • 2 springs, fresh thyme
  • 6 cups chicke stock
  • 3/4 cup cut fresch or frozen green beans
  • 1/2 cup barley
  • 2 Tbsp tomatoe paste
  • 1/2 tsp salt
  • 1/4 tsp pepper

Directions

  1. In large soup pot, heat oil over medium heat.

  2. Cook carrots, celery, leeks, zucchini, red pepper and thyme for about 8 minutes or until softened.

  3. Add stock, green beans, barley, tomatoe paste, S&P and bring to boil.

  4. Reduce heat, cover and simmer for 45 minutes or until barley is tender.

  5. Remove thyme sprigs.

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