Vegetable Barley Soup
Jane DayJane Day is co-author with Dr. John Day of "The Longevity Plan," documenting their journey to China's Longevity Village. "Preparing food for guests has always been a stressful thing - feeling inadequate and fearing that the dishes wouldn't turn out. Posting recipes has been an exercise in the ultimate confrontation of this fear. Gratefully, the joy in figuring out how to make favorite dishes with healthier ingredients now exceeds the fear and I take courage in the idea that maybe I can help someone else do the same." |
This soup was a random concoction of the vegetables we earned for helping at the community garden. The shapes and sizes of the veggies were also random, as the kids all helped chop. Use whatever you have on hand or follow this recipe, as works for you. Use organic or local when possible. It will turn out to be a nourishing and delicious soup.
- 6+ cups water adjust if needed based on volume of veggies
- 2-3 cubes vegetable bouillon
- 1 1/2 cups rinsed barley
- 1 large yellow onion diced
- 1 large sweet potato diced
- 2-3 carrots diced
- 3 medium tomatoes chopped
- 1 large zucchini chopped
- 1 head broccoli cut into small pieces
- 4 large leaves of kale torn/shredded into small pieces
- 1-2 tbl Italian herb blend or Herbs de Provence to taste
- salt to taste
- pepper to taste
- Boil water and bouillon in large pot on stove. Chop vegetables about 1/2-" thick. Add barley, onion, carrot and sweet potato to water and bouillon. Cook for about 20 min. Add remaining veggies (except kale), herbs, salt and pepper. Cook until nearly tender. Add kale right at the end.
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Sounds so good! Harvest time is here and this is a perfect idea! Thanks!