For this basic recipe, rinse the vegetables, but for added nutrition, do not peel them. If you have some leftover canned veggies or beans, they can be added to the pot after the rest of the vegetables have finished cooking. Serve with a salad and some warm crusty bread. Try to use fresh herbs if you have them.
2 1/2 quarts chicken or vegetable stock
1/2 cup pearl barley
2 carrots, diced
2 parsnips, diced
2 boiling potatoes, diced
1 rutabaga, diced
1 cup broccoli florets
1 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme
1 teaspoon chopped fresh oregano, or 1/4 teaspoon dried oregano
1 tablespoon chopped fresh flat-leafed parsley, or 1 teaspoon dried parsley
In a large soup pot over high heat, bring the stock to a boil.. Add the barley, reduce the heat to medium-low, cover and simmer until almost tender, 15 to 20 minutes.
Raise the heat to medium-high and bring to a simmer. Add the carrots, parsnips, potatoes, rutabaga, broccoli, thyme and oregano. Simmer, uncovered, until all the vegetables are tender, about 15 minutes. Ladle into bowls, garnish with the parsley and serve. This recipe also freezes well. Serves 6.
Adapted from "Autumn,"
Time-Life Books, 1997.
Thursday, January 11, 2001
