Soup - Barley Vegetable Soup with Garlic

By BlueSchmoo

betternutrition.com

This healthy, hearty winter soup will warm your bones. Serve it with some crusty bread and a green salad. It can be made in advance and refrigerated; simply re-heat to serve.

Ingredients

• 6 (3)
• 3 Tbs. olive oil (1 1/2 Tbsp)
• 1 yellow onion, peeled and coarsely chopped (1/2 Onion)
• 4 large carrots, peeled and coarsely chopped (2 Carrots)
• 4 ribs celery, coarsely chopped (2 Ribs)
• 1 small fennel bulb, coarsely chopped (1/2 bulb) or substitute 1 Parsnip
• 2 Tbs. chopped fresh garlic (1 Tbsp)
• 1/2 tsp. dried thyme (1/4 tsp)
• 8 cups organic low-sodium chicken broth (4 Cup)
• 1 cup pearl barley (1/2 Cup)
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Preparation

Step 1

1. Combine onion, carrots, celery, fennel, garlic, and thyme. Place in a food processor, and pulse until mixture is finely chopped but not pureed.

2. Heat olive oil in a large heavy-bottomed stock pot over medium heat. Add vegetable mixture and cook, stirring often, until onions are translucent, about 10 minutes.

3. Add broth, increase heat, and bring to a boil. Add barley, return to a boil; reduce heat to low, and gently simmer, stirring occasionally, for about an hour. Add salt and pepper to taste.

4. Ladle into large bowls, and garnish with a generous sprinkling of parsley.