Tuesday, June 1, 2010

Vegetable Barley Soup

Since we only have one month until our trip to Disney Blaine and I have made a resolve to eat super healthy this month and try to shed a couple of pounds so we can fit in the space mountain car thing together. We have a dream baby!

I also randomly bought some barley about a week ago.

So, I made this vegetable barley soup tonight and it was super easy and had incredible flavor. I wish it would have been brothier because dipping a warm roll into the soup was just a great combination of flavors. Mmmmm!

Beaker's Vegetable Barley Soup (from www.allrecipes.com)
2 Quarts Vegetable Broth
1 C uncooked barley (per reviews I only used 3/4 C)
2 large carrots, chopped
2 stalks celery, chopped
1 (14.5 oz ) can diced tomatoes with juice (I only had stewed tomatoes so I used those)
1 can garbanzo beans, drained
1 onion, chopped
3 bay leaves
1 t garlic powder (I used refrigerated chopped garlic)
1 t white sugar (in the interest of being skinny in disneyland I left this out)
1t salt
1/2 t ground black pepper (important to use plain old pepper and not freshly ground peppercorns)
1 t parsley
1 t curry powder
1 t paprika
1 t Worcestershire sauce (I ran out so I used red whine vinegar with great results)

Combine all ingredients and bring to a boil, then cover and simmer over medium low heat for 90 minutes.

I forgot to cover it, whoops. Maybe I would have had more broth if I would have actually read the directions : ) Regardless add a few extra cups of broth, you'll be happier!

Remove bay leaves before serving

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