Soup’s On!
Alanna of A Veggie Venture is helping us all stay warm this winter by inviting readers to submit recipes for soup (preferably with plenty of veggies). My contribution is a hearty vegetable barley soup that I learned to make from my grandmother. It’s very simple but quite delicious as well as healthful. You can use a food processor to chop the vegetables.
Vegetable Barley Soup
6 cups water
1 medium onion, finely chopped
2 celery stalks, finely chopped
2 carrots, finely chopped
1/4 cup lima beans, soaked overnight or covered with water and microwaved 5 minutes
1/4 cup split peas
1/4 cup barley
1 tablespoon oil (I prefer olive; Grandma likes canola)
1 teaspooon salt
1/2 teaspoon pepper
Chopped fresh dill or dried dill, to tasteCombine all ingredients in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer 1 1/2–2 hours.
I’ve been looking for a new soup recipe to try and this one sounds like a winner, thanks for sharing. :)