Healthy Workday Lunches: Vegetable Soup with Barley

Make these nutritious, satisfying recipes at home, then take them along for all day sustenance.

March/April 2001
By Amy Baugh-Meyer 
Article Tools
Print
Comments
RSS
Bookmark and Share

Vegetable Soup with Barley
Serves 4

RELATED CONTENT

Amy Baugh-Meyer’s soup recipe is rich in antioxidants and contains fiber from the barley and multiple vegetables. You can substitute any of the vegetables with your favorites. This is a thick, hearty soup, great served with bread and a green salad for a simple dinner. If you prefer a thinner soup, add a little more water or vegetable stock.

  • 2 tablespoons olive oil
  • 1 cup chopped onions, any variety
  • 2 cloves pressed garlic
  • 1 cup cooked corn kernels
  • 1 cup peeled and diced carrots
  • 1 cup diced celery
  • 1 medium potato, peeled and diced
  • 1 cup chopped green cabbage
  • 4 cups vegetable stock
  • 1 28-oz. can chopped tomatoes, with the juice
  • 1/2 cup raw, pearled barley
  • Salt and pepper to taste
  1. In a medium-sized soup pan or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic and sauté for a few minutes.
  2. Mix in the corn, carrots, celery, potatoes, and cabbage, and cook for about 10 minutes, stirring occasionally.
  3. Add the stock, tomatoes, and barley. Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for about an hour, until the potatoes are tender and the barley is cooked.
  4. Season with salt and pepper, and serve hot.
Click here for the original article, Healthy Workday Lunches.
Bookmark and Share
RSS | Comments | E-mail | Print

Comments

Add Your Comment

You can use this comment form to enter your personal experiences or additional information and resources that you'd like to share with Herb Companion readers. Your helpful advice will be posted on this page.  E-mail addresses are never displayed on comments, but they are required to confirm your comments.

Line breaks and paragraphs are automatically converted — no need to use <p> or <br> tags.

New to Herb Companion?
Sign up to share comments.
Asterisks(*) indicate required fields.
Name*
Your name appears next to your comment.

E-mail Address*
This will be your login ID.

City State Zip Code

Password*


Confirm Password*

Comments
1500 character limit (Offensive materials and/or spam will be removed, no HTML allowed)
Please Note: Your sign-up must be verified via e-mail before your comment is published.
FEATURED ARTICLES
MOST POPULAR


Pay Now & Save 50% off the Cover Price
First Name: *
 Last Name: *
Address: *
 City: *
State/Province: *
 Zip/Postal Code:*
Country:
 Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to The Herb Companion

Your guide to the many uses and even more pleasures of nature's most helpful plants!

The Herb Companion is the smart and easy complement to your own healthy, vibrant lifestyle! In every issue you'll find information on using herbs to:

  • Transform simple dishes into spectacular meals
  • Make gardens as useful as they are beautiful
  • Replace harsh chemicals with natural alternatives
  • Help find fulfillment, balance and good health
  • And much more!

Yes, send me a one-year subscription (6 issues) to The Herb Companion. I'll pay just $19.95.

Save Even More Money By Paying NOW!

Pay now with a credit card and take advantage of our Earth-friendly automatic renewal savings plan. You save an additional $5.00 and get 6 issues of The Herb Companion for only $14.95 (USA only).