Barley and vegetable soup

15 Jan

This soup is amazing! It’s a full meal, too. You’ll need no side, and it’s a great way to eat a whole grain. The recipe yields a lot; don’t underestimate barley’s ability to quadruple in size. I added a zucchini to bulk it up even more, and I used chopped portobello mushrooms rather than button mushrooms. I used the “Better Than Bouillon” vegetable broth for this recipe, which has plenty of salt, so you probably won’t want to add any more.

The recipe is from Dr. Andrew Weil’s The Healthy Kitchen. (I’ve provided a link to the book’s site in the resource section for this blog).

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One Response to “Barley and vegetable soup”

  1. mandy January 22, 2010 at 17:53 #

    My mom made something exactly like this. First time eating barley. It was really good and filling.

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