barley and vegeatble soup
DrWeil's recipie



Preparation time
15 minutes
Cooking time
1 hour 30
Serves
6
Nutritional value per serving
Calories
Proteins
Fats
Carbohydrates
Calcium
Iron
Zinc
155
3.5 g
4 g
26 g
28 mg
1 mg
0.8 mg



Ingredients
Instructions
150 g pearl barley
5.5 L vegetable stock
2 tablespoons olive oil
240 g chopped onion
130 g chopped carrots
60 g chopped celery
70 g thinly sliced mushrooms
Salt to taste
1/2 bunch parsley
In a saucepan, combine the barley and 750 ml of vegetable stock. Bring to a boil over medium heat, cover, and simmer for 1 hour, or until the liquid is absorbed.

Meanwhile, heat the olive oil in a large pot and add the onion, carrots, celery, and mushrooms. Cover and cook the vegetables for about 5 minutes, until they begin to soften.

Add the remaining vegetable stock and simmer 30 minutes, covered.

Add the barley and simmer 5 minutes more. Add salt to taste and ladle into bowls. Serve garnished with chopped fresh parsley.