One week I made 4 pots of Vegetable Barley soup for this drive and was able to use a variety of spices and vegetables. This was my favorite but don’t be afraid to experiment with different spices or veggies. Corn, peas and string beans are perfectly acceptable substitutes. When using bouillon you might not need to salt but taste as you go along and add as your taste desires. If soup gets thick while cooking you can add water. You can also add water when you are using the soup as a leftover–barley soaks up liquid.

This recipe will make soup for four with left overs.

INGREDIENTS

• 6 cups of broth [mushroom and vegetable bouillon mixed]
• 2 tablespoons of butter or 2 tablespoons of oil
• 1 yellow onion chopped
• 2 cloves of garlic minced
• 4-6 carrots cut in bite-size pieces
• 3 stalks of celery cut in bite-size pieces
• 1 turnip cut in bite-size pieces
• 1 parsnip cut in bite-size pieces
• 5 twigs of fresh thyme [scrap your finger along the twigs to separate the leaves]
• 1 tablespoon cilantro
• 1 tablespoon powdered harissa [or something with a little zing]
• 1 tablespoon dried basil
• 1 tablespoon black pepper
• 1 cup barley
• 1 28-oz can of crushed tomatoes [or not]
• 1 cup of button mushrooms cut in half or quarters
• 1 cup of chopped zucchini
• 1 potato cut into small cubes

PREPARATION

• Prepare broth
• Melt butter in large saucepan and add onions and garlic; saute until onions are translucent
• Add carrots, parsnips, turnips and celery to saucepan; mix well and cook for 5 minutes
• Add thyme, cilantro, harissa, basil, black pepper, mix well
• Add broth, barley and crushed tomatoes [if you are using] to sauce pan
• After 15 minutes add potatoes, mushrooms, zucchini
• Barley takes the longest to cook, when soft, soup is done.