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" Imagine an iron pot hanging over an
open fire, bubbling with this hearty, fragrant soup, so similar to
the ones many of our ancestors used to make. It offers plenty of
simple, healthful whole-grain and vegetable nutrition, and only
needs a salad and a loaf of bread and maybe a wedge of good cheese
to complete the meal."
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Soups, Stews, Broths |
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INGREDIENTS:
1 onion, diced
Inner stalks and leaves of a head of celery
2 tbs oil
2 1/2 quarts good-quality vegetable broth or water
1 cp barley
1 bay leaf
2 medium potatoes; scrubbed and chopped
2 carrots, scrubbed and chopped
1 large can 30 oz tomatoes, coarsely chopped, with juice
1 1/2 cps seasonal greens-kale chard, collards-coarsely chopped
1 tsp dried basil
Salt to taste
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DIRECTIONS:
In a large soup pot, sauté the onion and celery in oil until
tender and starting to brown. Add broth or water and bring to a
boil.
Rinse barley under running water and then add to boiling soup
stock. Add bay leaf and simmer one hour, until barley is tender.
Add potatoes, carrots, tomatoes, and tomato juice to soup. Simmer
about 1 hour until vegetables are very soft. Add more water if
necessary.
Just before serving, add greens and basil, cooking until greens
are just tender. Add salt to taste.
Servings: 10 |
