Dr. Weil's Barley and Vegetable Soup
Barley is a frequently overlooked, yet super-healthy ingredient; high in fiber, low glycemic index. This is an easy, tasty soup with a wonderful texture. I've made it several times, shared it with the neighbors and everyone likes it. VERY easy prep in the food processor using the slicing blade. Mushroom-wise, any type will do; I like baby portobellos. Try a thicker slice on the mushrooms for a "meatier" texture. I got this recipe online from Dr. Weil's Healthy Kitchen at www.drweil.com
Ingredients
6 serv.Step-by-step instructions
- 1
Combine barley and 3 cups of stock in a saucepan. Bring to boil over medium heat, cover and simmer about 1 hour or until the liquid is absorbed.
- 2
Meanwhile slice all the veggies using a food processor.
- 3
Add all veggies and remaining stock to a stockpot, simmer 20 minutes, covered.
- 4
Add the barley and chopped parsley, stir, simmer 5 minutes more, add salt to taste. Enjoy!
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