A generous portion of this hearty barley and vegetable soup is a satisfying one-pot meal. Barley is high in fiber, it helps in lowering cholesterol and keeping blood sugar levels balanced, and it’s a great source of iron, folate, selenium, phosphorus, and magnesium. This soup is a powerhouse of nutrients, plus it’s fat-free and vegetarian, as long as you swap out the beef broth for vegetable broth. Mushrooms naturally pair well with the nutty flavor of barley, so it’s no wonder that this soup has such a depth and complexity of flavor. It’s the perfect winter soup, so now is the best time to make it! Ingredients: 1 cup pearl barley 3 cups of fat-free, low sodium beef broth 6 cups of water 1 medium onion, diced 2 cloves garlic, diced 8 oz. chopped cremini or baby bella mushrooms 3 stalks celery, diced 3 carrots, diced ½ teaspoon dried oregano ¼ teaspoon dried thyme ¼ teaspoon black pepper Kosher salt, to taste Directions: 1. Coat a 6 qt. (or larger) crockpot with cooking spray. Add the barley, onion, garlic, carrots, celery, mushrooms, 1 cup of beef broth, and 4 cups of water to the crockpot. Cover with the lid and cook on HIGH for 4 ½ hours. 2. Use an immersion blender to pulse the soup about 6-7 times, just to puree a small amount of it and add some thickness/texture. If you prefer a thinner soup, you may skip this step. 3. Add the oregano, thyme, black pepper, and the remaining 2 cups of beef broth and 2 cups of water; stir, and taste. Add some salt if desired. (I didn’t add any, since the beef broth was salty enough for my taste buds.) Cover with the lid and continue to cook on HIGH for another 30 minutes to 1 hour.
*If you are going to freeze the soup, let it cool; then freeze in individual containers or in a large zip-top plastic freezer bag for up to 2 months.
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