[blindweightwatcher] Barley and Vegetable Soup
- From: "Jan Bailey" <jb021951@xxxxxxxxxxx>
- To: <blindweightwatcher@xxxxxxxxxxxxx>
- Date: Wed, 18 Feb 2009 05:51:09 -0600
Barley and Vegetable Soup
6 Servings
Barley has been cultivated since the Stone Age and has been fermented to make
beer
since not long after that. Like other cereal grains -- wheat, millet, oats, corn
and rye -- barley is a great source of fiber and carbohydrates, and can also be
used
to make cereal, bread and soup. Folk medicine uses barley in barley water, made
by
simply soaking barley in water, which is reputed to be a great tonic during
convalescence.
"Pearl" barley is the name of the grain when it's been polished, after the husk
and
bran have been removed. It's the form most commonly used in soups. Grains like
barley
keep well. Their bulk and comparative cheapness make them a useful staple,
especially
at this soup-worthy time of the year, so be sure to keep some in your cupboard.
Ingredients:
3/4 cup medium pearl barley
11 cups vegetable stock
2 tbsp vegetable oil
1 1/2 cups chopped onion
1 cup chopped carrots
1/2 cup chopped celery
1 cup thinly sliced mushrooms
salt to taste
1/2 bunch parsley
Instructions:
1. In a saucepan, combine the barley and 3 cups of vegetable stock. Bring to a
boil
over medium heat, cover, and simmer for 1 hour, or until the liquid is absorbed.
2. Meanwhile, heat the vegetable oil in a large pot and add the onion, carrots,
celery
and mushrooms. Cover and sweat the vegetables for about 5 minutes, until they
begin
to soften.
3. Add the remaining vegetable stock and simmer 30 minutes, covered.
4. Add the barley and simmer 5 minutes more. Add salt to taste and ladle into
bowls.
Serve garnished with some chopped fresh parsley.
Nutritional Information:
Per serving:
203 calories
5 g total fat (0 g sat)
0 mg cholesterol
34 g carbohydrate
7 g protein
5 g fiber
150 mg sodium
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