stone soup

By momofsixplus1

Ingredients

• 1/3 cup barley
• 4 cups chicken broth(32 oz box)
• 2 tablespoons olive oil
• 1 large onion, finely diced
• 2 tsp kosher salt(or half as much table salt)
• 2 cloves garlic, pressed
• 2 carrots, diced
• 2 stalks celery, diced with a handful of celery leaves, finely chopped
• 4 cups other vegetables-some combination of potatoes, cabbage, summer squash or green beans
• 1 (15oz) can chick peas
• or ther beans(drained)
• salt to taste
• olive oil and grated parmesan for garnishing

Preparation

Step 1

place barley and broth in a small pot and bring to a boil over low heat. stir, lower heat to a simmer, cover, and let barley cook while you prepare the other ingredients about 30 minutes. heat olive oil in a wide soup pot and saute onion with 1 tsp salt over medium-high heat until translucent, about 5 minutes. add garlic and the rest of the fresh vegetables, and allow this mixture to cook, stirring occasionally, for another 10 minutes or so. pour barley in to the pot with its broth, and add another teaspoon of salt and 2 cups of water. simmer covered until all the vegetables and barley are tender, about 45 minutes. add canned beans and another cup of water to keep the consistency soupy. simmer 15 mote minutes. taste for salt, then serve garnished with a spoonful of olive oil and a sprinkle of parmesan.