Vegetable Medley & Barley SoupSort of a half stew half soup dish, RoseSpirit and I kinda thr
Vegetable Medley & Barley SoupSort of a half stew half soup dish, RoseSpirit and I kinda threw this together on the fly and it turned out rather well.IngredientsSpices - Salt, White Pepper, black pepper, bay leafs, dried oregano, fresh thyme, and a dash of cinnamonVeggies - Whatever you can get, we used onions, peppers, a leek, red potatoes, tomatoes, garlic, zucchini and carrots1 Cup of Barley2 Cans of tomato paste2 beef bullion cubesInstructionsDice all the veggies, bring a bit of water and the bullion to a boil with the potatoesAfter 10-15 min of precook at boil add all of the veggies, spices, and tomato pasteSimmer for 1.5-2 hours with the lid off, stirring occasionallyAdd the barley in, simmer for 30 - 45 min stirring every 5 min to prevent the barley from sticking to the bottom of the panAdd in the garlic and thyme, simmer and stir for another 30-45 minKeep on low heat until ready to serve.The original base idea for this came from an old seafood restaurant I used to work for, at the end of every week they’d take all the leftovers and make a tomato based soup/stew.Usually it was a large number of vegetables, along with shrimp and whatever leftover fish they had. Came out fairly close to what I remember, minus the hunks of tuna. The beef bullion could easily be removed from this recipe to make it fully vegetarian. -- source link
#cooking#vegetable soup#recipe