I wasn’t too sure how they would react to this soup with
having so much barley in it. I guess they have enjoyed it since my daughter and
husband have taken it for lunch the past two days.
For those who have high cholesterol,
a cup of barley eaten every day, will help lower your levels.
What I like about this recipe is you can play with the
ingredients as you wish. If you are a vegan, use vegetable broth. I made my
mine with chicken broth, but I think beef broth would be really tasty.
Ingredients
1 cup
ditalini pasta
1 clove
garlic, chopped
1 onion, diced
2
Tablespoons olive oil
¾ cup
uncooked barley
12 cups of
broth (your choice veggie, chicken or beef)
4 carrots,
diced
½ cup
celery, diced
1 medium
potato, peeled and diced
2 teaspoons
crushed red pepper (optional)
Salt and
pepper to taste
Directions
In large soup pot, heat olive oil over medium heat
Cook garlic and onions, for four minutes
Add broth and barley bring to a simmer
Add carrots, celery, potato, ditalini, let simmer for 30
minutes
Add spices simmer for 6 minutes longer
Remove from heat and let rest for 20 minutes before serving.
** The longer this sits, the more liquid the barley and
pasta will absorb. I added water, when I served the next day. **
