Best Barley Soup

Source: Recipes from the Weimar Kitchen

1/4 cup whole barley
1 cup carrots, sliced
1/2 cup celery, diced
1/4 cup onions, chopped
2 cups tomatoes
1 cup peas
handful of parsley
1 tsp. salt

Cook barley 1 hour in 6 cups of water or more. Add remainder of ingredients and simmer until tender. Add chopped parsley just before serving.

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