Chunky Barley Soup

Well, yersterday was skating day at lunch again! I did great, I asked my bosses’ wife who goes there at noon to teach her figure skater to teach me how to skate backwards using crossovers.. so that will be thursday’s project. Its been really cold out lately and the rink wasn’t very warm yesterday so I’m sure glad that I brought this soup to warm me up when we got back! It kept me full all afternoon too!


Chunky Vegetable and Barley Soup
1 (796ml, 28 fl. oz) can whole peeled tomatoes with juices, chopped
3 cups of water
1/4 cup of cilantro, finely chopped
1/4 cup of curly parsley, finely chopped
2 carrots, chopped
2 celery stalks, chopped
1 can red kidney beans, drained and rinsed
1 can corn kernels, drained and rinsed
1/2 cup of barley
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1/2 tsp of turmeric
salt and pepper to taste
extra virgin olive oil

On high heat, heat a large pot with some extra virgin olive oil, and sautee the onion, garlic, and turmeric until the onions are translucent.

Turn heat down to medium. Add the tomatoes, water, cilantro, parsley, and cook for 10 minutes. Add salt and pepper to taste.

Turn the heat down to simmer. Add celery and carrots and cook for 20 minutes with the lid on.

Add the barley, corn and kidney beans, and cook for 30 minutes with the lid on, stirring occasionally. Add more salt and pepper if required.

 If you prefer a more watery soup, use less barley.

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