Something Sweet Something Salty

A few weeks ago, I was at one of my favorite restaurants, dying to have a bowl of their always-amazing soup and a few slices of their homemade bread.  I asked what their “Soup of the Day” was and as she said “Cream of Broccoli and Vegetable Barley,” I felt the wind quickly escape my sails.   Neither of them sounded good to me since I have never been a big broccoli fan and though I had never had it, the barley soup just didn’t sound appealing.  I was really hoping for German Potato or Clam Chowder… something hearty, but I reluctantly ordered the vegetable barley soup because I like their homemade bread and real butter so much.  I was so glad I ordered it because I LOVED it!  I attempted to replicate it tonight and was so excited when I took my first bite.  I actually liked it even more than the soup I was served at the restaurant.  It is really savory and  surprisingly hearty, but really healthy at the same time.  This was a quick soup to throw together, however, it does have to cook for 90 minutes so it takes a little while to get to the end product.  I’m sure this would be great in the crock pot too.

Ingredients:

8 cups water

2 Tbsp chicken base (or use 8 cups chicken broth)

1 cup uncooked barley

1 onion, chopped

2 stalks celery, chopped

2 large carrots, chopped

1 tsp salt

1/2 tsp pepper

1 tsp sugar

1 tsp Worcestershire Sauce

1 tsp garlic powder

1/4 cup fresh parsley, chopped

1 tsp paprika

3 bay leaves

Directions:

Prepare all vegetables.  In a large pot, combine hot water and chicken base (or broth).  Add barley, chopped vegetables and spices.

Bring to a boil over medium-high heat then cover and reduce heat to medium-low.  Simmer for 90 minutes.  Feel free to add more veggies if you please (stewed tomatoes, zucchini, mushrooms, green beans, etc.)  Also, beans and/or some pre-cooked beef would be great additions.