This old recipe soup weather reminds me of my childhood. I grew up in Indiana rural South where my family operated a store old generally. We've sold everything from kerosene and gas for cold cuts and cheeses sliced. The center of this old building held a large big pot of old coal stove to provide belly heat. Vegetable Barley Soup reminds me of the soups, beans, pot roasts, etc. that my mother cooked on top of that old stove. It was slow cooking a science long before Crockpots were ever invented. Give This healthy, soup Old-Fashion trying. Maybe he will become a favorite of yours or bring back memories for you too.
BARLEY VEGETABLE SOUP
This old recipe is also healthy. Give it a try for old healthy and tasty meals. Simply add any crusty grain bread or a muffin and you have a healthy meal!
In a saucepan, heat 2 tbsp tablespoon oil and saute 2 medium onions chopped up transparency. Add: 2 cloves garlic, pressed or minced 1 / 3 cup of barley. Saute for a few minutes.
Add to the pot: 1 cup diced carrots, 1 cup diced celery, 3 cups sliced mushrooms, 1 potato, scrubbed clean and diced with peel left on, 8 cups water or beef or chicken – your preference 1 / 2 c. Tea dried basil, 1 / 4 c. Tea of dried thyme, 3 tbsp soup soy sauce, and 3 / 4 c. Tea seasoned salt. Bring mixture to a boil, reduce heat and simmer 45 minutes.
Add to soup: 2 small zucchini, halved lenthwise then cut into slices. Continue to cook until zucchini is tender. Season with salt, if desired, pepper and cayenne pepper to taste. After dishing soup into a serving bowl, garnish with a dollop of sour cream, if desired.
Yield: 8 servings
Enjoy!
About the Author:
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others who may be searching for them. To find more of her recipes, visit her website at http://grandmasvintagerecipes.blogspot.com
Article Source: ArticlesBase.com – Old Fashion Vegetable Barley Soup
