This old time soup recipe reminds me of my childhood. I grew up in rural Southern Indiana where my family operated an old-fashion general store. We sold everything from kerosene and gas to fresh sliced luncheon meats and cheeses. The center of this huge old building held a big old pot-bellied coal stove to provide heat. Vegetable Barley Soup reminds me of the soups, beans, pot roasts, etc that my mom would cook on top of this old stove. She had slow cooking down to a science long before crockpots were ever invented. Give this healthy, old-fashion soup a try. Maybe it will become a favorite of yours or bring back memories for you, too.
BARLEY VEGETABLE SOUP
This old-fashioned recipe is also a healthy one. Give it a try for an old-fashioned healthy, tasty meal. Just add a crusty whole-grain bread or muffin and you have a healthy meal!
In a stock pot, heat 2 tbsp oil and saute 2 medium chopped onions until transparent. Add: 2 cloves garlic, pressed or minced and 1/3 cup barley. Saute a for a few minutes.
Add to the stock pot: 1 cup diced carrots, 1 cup diced celery, 3 cups sliced mushrooms, 1 potato, scrubbed clean and diced with peeling left on, 8 cups water or beef or chicken stock--your preference, 1/2 tsp dried basil, 1/4 tsp dried thyme, 3 tbsp soy sauce, and 3/4 tsp seasoned salt. Bring mixture to a boil, reduce heat and simmer for 45 minutes.
Add to soup: 2 small zucchini, cut in half lengthwise then cut into slices. Continue to cook until zucchini is tender. Season with salt, if desired, pepper, and cayenne pepper to suit your taste. After dishing soup into serving bowl, garnish with a dollop of sour cream, if desired.
Yield: 8 servings
Enjoy!
BARLEY VEGETABLE SOUP
This old-fashioned recipe is also a healthy one. Give it a try for an old-fashioned healthy, tasty meal. Just add a crusty whole-grain bread or muffin and you have a healthy meal!
In a stock pot, heat 2 tbsp oil and saute 2 medium chopped onions until transparent. Add: 2 cloves garlic, pressed or minced and 1/3 cup barley. Saute a for a few minutes.
Add to the stock pot: 1 cup diced carrots, 1 cup diced celery, 3 cups sliced mushrooms, 1 potato, scrubbed clean and diced with peeling left on, 8 cups water or beef or chicken stock--your preference, 1/2 tsp dried basil, 1/4 tsp dried thyme, 3 tbsp soy sauce, and 3/4 tsp seasoned salt. Bring mixture to a boil, reduce heat and simmer for 45 minutes.
Add to soup: 2 small zucchini, cut in half lengthwise then cut into slices. Continue to cook until zucchini is tender. Season with salt, if desired, pepper, and cayenne pepper to suit your taste. After dishing soup into serving bowl, garnish with a dollop of sour cream, if desired.
Yield: 8 servings
Enjoy!
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com
For her vintage recipes, visit her blog at http://grandmasvintagerecipes.blogspot.com
For her vintage recipes, visit her blog at http://grandmasvintagerecipes.blogspot.com
