Potato & Barley Soup
Title: Vegetable Barley Soup
Author: Britney Shawley
Recipe type: Dinner
Prep time: 10 minutesCook time: 60 minutes Total time: 70 minutes
Serves: 6-8 people
I have been on a polish kick these days! It helps that my hubby is polish and I want to make him food that he loves. But honestly, when I saw on the internet that this barley soup is beloved among the polish, I had to try it. I am so glad I did!!!! Its now my new favorite soup and will become part of our dinner rotation. Ella even gobbled this soup up and asked for seconds!!! This soup has barley, potatoes, carrots and delicious broth. I serve it along side a crusty sourdough bread. I hope you enjoy this soup.
Ingredients
1 tablespoon olive oil (or coconut oil for cooking)
1 large yellow onions (chopped small)
1 large carrot, peeled and dice super small
1 large celery. diced super small
6 cups water (or chicken or veggie broth)
3/4 cup rinsed pot barley
1 large carrot (peeled and diced small)
10-12 small potatoes (peeled and quartered)
2 1/2 tablespoons Vegeta seasoning
Pepper (to taste at end)
3 tablespoons fresh parsley (chopped – for garnish)
Instructions
In a large Pot, heat oil until it shimmers. Add onion, carrot, celery and sauté until translucent, about 7 to 10 minutes.
Add other carrot, potatoes,Vegeta. Stir it around. Add water and rinsed/drained barley. Bring to a boil, reduce heat and simmer for 1 hour or until barley is tender.
Serve the soup with parsley and pepper on top, alongside a fresh crusty sourdough bread
Saving Money:
This is a super budget friendly soup. It also makes a huge amount. You will have plenty of leftovers to enjoy the next day.
Brown Lentil Protein Perfection:
Tonight I decided to make this a bit different, and use brown lentils instead. Next time I might add 1/4 cup barley to it, would go nice together.
I took brown lentils form a bag, rinsed them, then soaked for 24 hours. Rested 12 hours then cooked then on low boil with onions garlic and alot of water. more than you think you need. once super soft, drain all water. set aside.
In separate soup pot, sauté coconut oil with onion and carrot, small diced. Let it all simmer together for 10 minutes or so, until translucent and soft.
Add 1 tsp thyme, optional big pinch salt and sugar, 4 cloves garlic, diced fine.
6 cups water
1 tbsp vegata seasoning.
Let all come to boil, then simmer for 20 minutes to 1 hour, or slow simmer it all together four hours high or 6 hours low. Whatever works best for your kitchcn flow. Feeds up to 4 people, but you could double this and serve as many people as you want for minimal cost.
Quick Tips & Tools:
Tools:
A large Pot or dutch oven.
Tips:
The Vegeta seasoning is a must for this soup. Its what gives it the taste of chicken noodle soup, but with out the meat. It is the perfect seasoning to warm the belly and the soul! Find Vegeta at your local grocery store. Often in the spices section. Its generally around $6-$7 for 500 grams. Or purchase Vegeta online here. You will be glad you did as you can use it as a broth to any soup, rice, quinoa, risotto, stir fry, pasta…anything!
Soup Adapted from:
https://www.thespruceeats.com/polish-barley-soup-recipe-krupnik-1137108
Saving Time:
Make sure you prep your veg. Cut onions first, then have garlic peeled ready for mincing. While onions are cooking, wash, slice your mushrooms. While those are cooking wash, peel and cut carrots. Throw those into pot, then peel and wash and dice potatoes. Once all those are cooking in pot you can rinse you barley and get your filtered water. When you follow a simple work flow all gets done, all stays clean and in one pot you have one delicious and nutritious meal.
Make Extra and store in mason jars in freezer. Be sure to learn at least 2 inches of room at top so it can expand.
Set Your Intention:
I am Love. And I welcome Love to flow through me and into this meal, to greatly nourish and bless all who eat it.
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