One winter I was suffering with a stubborn cold, possibly the flu. In addition to taking every possible medication, I started exploring foods with health benefits and have become a true believer. Barley is a “superfood” with many healing properties. Barley also adds great texture to vegetable soup! Although I usually throw in carrots, celery and onions, you really can add any vegetables you desire or whatever you want to use up in your fridge. For a heartier meal, add diced cooked chicken or beef and serve with fresh bread.
Ingredients:
- 6 cups water
- ½ cup pearl barley
- ¾ cup chopped carrots
- ¾ cup chopped celery
- ½ cup chopped onions
- 6 cups chicken stock (or vegetable stock)
- 2 tbsp chopped parsley
Directions:
- In a medium saucepan over medium heat, bring the water to a boil.
- Add the pearl barley and continue to cook for about 25-30 minutes or until the barley is tender.
- Place the barley through a strainer and set aside.
- Meanwhile, in the medium saucepan over medium heat, add the chicken stock and bring to a boil.
- Add the chopped carrots, celery, onions and the barley. Continue to cook until the vegetables are tender.
- Add the chopped parsley and stir to combine.
