Vegetable Barley Soup
When I first tried this my family loved it and begged me to make it again. It is hearty, satisfying and delicious. I have been serving it with a fresh loaf of Honey Whole Wheat bread from our local Great Harvest Bread Co. I added some minced garlic with the vegetables.
6 cups water or vegetable broth
1/2 cup uncooked barley
1 small onion, chopped
1 stalk celery, sliced
1 carrot, sliced
1 potato, peeled and cut into chunks
1 white turnip, peeled and cut into chunks
One 15-ounce can cannellini beans, drained and rinsed
1 bunch escarole or kale, coarsely chopped
1 or 2 tablespoons soy sauce
freshly ground pepper to taste
Place the water or broth and the barley in a large soup pot. Bring to a boil. Add the onion, celery, carrot, potato, and turnip, stir well, reduce the heat, cover and cook over low heat for 30 minutes. Add the beans and cook an additional 15 minutes. Add the greens, soy sauce, and pepper. Cook for another 2 0r 3 minutes.
Variation: Add a washed, sliced leek along with the vegetables. Use two potatoes instead of the turnip, and add one chopped tomato along with the escarole and some fresh chopped parsley.
This recipe comes from The McDougall Program for Maximum Weight Loss, by John A. McDougall, M.D., Recipes by Mary McDougall
