Servings
9 s
Ingredients
- 1/2 cup Pearl barley
- 3 cans (10.75 oz) chicken broth; strained
- 3 cans Water
- 1 small Onion; cut in fourths
- 1 Carrot; cut into thirds
- 1 Stalk celery; cut into 1" slices
- 1 teaspoon Thyme
- 1 Bay leaf
- freshly ground black pepper
- 5 Carrots; sliced
- 2 Stalks celery; sliced
- 1/2 Zucchini; sliced
- 1/2 cup Onion; chopped
- 2 cups Fresh spinach; chopped
Directions
- Place barley, chicken stock, onion quarters, carrot thirds, celery slices, thyme, and bay leaf in a large soup pot and bring to a boil.
- Reduce heat, cover, and simmer for about 1 hour or until barley is tender.
- Add sliced carrots, celery, zucchini, and chopped onion and cook until tender.
- Add spinach a few minutes before serving.
- NOTES : A hearty soup that improves as it ages.
- Make it in the morning or the night before so it will have time to thicken.
- Recipe by: Choose to Lose Posted to MC-Recipe Digest V1 #971 by Carol Taillon
- net> on Dec 25, 1997