VEGETABLE AND BARLEY SOUP
1 tbsp olive oil
1 ½ garlic cloves , minced
½ cup chopped onion
¾ cup uncooked barley
1 cup carrots , diced
1 cup zucchini , diced
½ cup cabbage , chopped
5 cups water
¼ cup parsley
½ bay leaf
Salt and pepper
2 Tomatoes chopped
8 oz tomato sauce
8 oz beef or vegetable stock
1
In a large kettle add oil, garlic and onions heat until onions are transparent.
2
Add water, beef stock, barley, carrots, zucchini, cabbage, tomato sauce, parsley and bay leaf, bring to boil.
3
Simmer until barley is tender.
4
Add salt, pepper, and tomatoes cook 15 minutes longer then serve.
Ingredients
1 tbsp olive oil
1 ½ garlic cloves , minced
½ cup chopped onion
¾ cup uncooked barley
1 cup carrots , diced
1 cup zucchini , diced
½ cup cabbage , chopped
5 cups water
¼ cup parsley
½ bay leaf
Salt and pepper
2 Tomatoes chopped
8 oz tomato sauce
8 oz beef or vegetable stock
Directions
1
In a large kettle add oil, garlic and onions heat until onions are transparent.
2
Add water, beef stock, barley, carrots, zucchini, cabbage, tomato sauce, parsley and bay leaf, bring to boil.
3
Simmer until barley is tender.
4
Add salt, pepper, and tomatoes cook 15 minutes longer then serve.