Tuesday, November 29, 2011

Barley Veggie Soup

Barley Veggie Soup

Optional 2-3 Chopped Chicken Breasts or 1 pound lean ground turkey browned and drained
1 32 oz carton chicken stock or as close to 32 oz that you can find without wasting, (chicken stock tends to have less sodium) or you can use Veg. broth
1 cup water ( you need at least 40 oz liquid so if you can not find 32 oz chicken stock, use more water)
1 can diced tomatoes no salt added
3/4 cup quick barley
3-4 carrots chopped or small bag of petite carrots chopped
1/2 - 1 cup chopped celery
1 tsp minced garlic (or more if you like garlic)
pepper to taste
1 tsp basil
1 tsp parsley
1-2 cups frozen green bean
1/2 - 1 cup frozen corn

If using raw chopped chicken, simmer in a large covered pot on medium with water and stock for 10 minutes ( 10 minutes of light boiling time) before going to the first step.  If using ground turkey that has been browned and drain, hold off adding it until adding the frozen veggies.

1. Cook all ingrediants on medium except barley, canned tomatoes and frozen veggies ( or turkey)

2. After 15 minutes add barley, tomatoes and frozen veggies, simmer about 10 more minutes or until everything is tender.  Add additonal water if needed as it cooks.  When it is close to being done, if it is too soupy for your preference, the barley cooks in 10 minutes so you can add extra.  It will thicken the soup, so do not add extra until at least 5-10 minuties into adding the final ingrediants.

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