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
Provided by nanpie
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- Meanwhile slice all the veggies using a food processor.
- Add all veggies and remaining stock to a stockpot, simmer 20 minutes, covered.
- Add the barley and chopped parsley, stir, simmer 5 minutes more, add salt to taste. Enjoy!
Nutrition Facts : Calories 156.7, Fat 4.9, SaturatedFat 0.7, Sodium 26.4, Carbohydrate 25.9, Fiber 5.5, Sugar 3.3, Protein 3.6
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MdNahid Nahid
[email protected]I highly recommend this soup. It's a delicious and healthy way to warm up on a cold day.
Riyan Sakhi
[email protected]This is the best barley soup recipe I've ever tried.
Joan Casey
[email protected]This soup is a lifesaver on busy weeknights. It's quick and easy to make, and it's always delicious.
Benjamin Dennis
[email protected]I've made this soup several times and it's always turned out great.
Sehran Malik
[email protected]This soup is perfect for a potluck or party. It's always a crowd-pleaser.
MD:alom Hossen
[email protected]I'm a vegetarian and I love this soup. It's hearty and filling without any meat.
Ziningi sthembile Ngcobo
[email protected]This soup is a great way to get your kids to eat their vegetables.
Tony Huisman
[email protected]I love that this soup is so customizable. I can make it as mild or as spicy as I want.
DJ Boy Dipu
[email protected]I've been making this soup for years and it's always a hit with my family and friends.
Maryann Christenson
[email protected]This is my new favorite soup recipe. It's healthy, delicious, and easy to make.
Masoom bhatti
[email protected]I made this soup in my Instant Pot and it was ready in no time. It's the perfect weeknight meal.
ALi Classy
[email protected]This soup is a great way to use up leftover vegetables. I used some broccoli, carrots, and potatoes that I had in my fridge.
Shair Shah
[email protected]I'm not a big fan of barley, but I loved this soup. The barley was cooked perfectly and it didn't have a strong flavor.
Takib Hossin
[email protected]This soup is so versatile. You can add any vegetables you like, or even some leftover meat.
Bbbbi Bbih
[email protected]I added a little bit of shredded chicken to my soup for extra protein. It was delicious!
md sumon hossine
[email protected]The broth is flavorful and satisfying. It's the perfect balance of savory and sweet.
Dana Alexandra Miller Lara
[email protected]The vegetables in this soup are perfectly cooked. They're tender but still have a little bit of crunch.
Otaru Afeez
[email protected]The barley adds a nice chewy texture to the soup. It's also a good source of fiber and protein.
ishe makoni
[email protected]I love that this soup is so easy to make. I can throw all the ingredients in my slow cooker in the morning and dinner is ready when I get home from work.
Amjad Zia
[email protected]This soup is a delicious and healthy way to warm up on a cold day. It's also a great way to sneak in some extra veggies for picky eaters.