Sunday, May 15, 2011

Frugal Kitchen: Barley Soup(vegetarian)

I made this delicious soup last night on the fly. I kind of just threw some things together that I had that needed to be used in the fridge and threw the barley in to bulk it up and make it more hearty. This was my first time cooking with barley as well. I have had barley bread when I made it into a flour but I haven't gotten around to using it as a grain. It turned out pretty good. Here is what I used:

Barley Soup(vegetarian)

2 cups pearl barley(hulled)
4 medium potatoes(yukon gold)
4 carrots(diced)
1/2 onion(chopped)
2 stalks of celery(chopped)
2 cloves of garlic(minced)
vegetable broth or water enough to fill pot
2 tsp thyme(dried)
2 TSP parsley(dried)
1 TSP garlic salt
2 TSP olive oil
1 can diced tomatoes(8oz)
1 can kidney beans(8oz)
1 can chickpeas/ garbanzo beans(8oz)
salt and pepper to taste

First I take all the veggies and  the fresh garlic and saute them at the bottom of the pot with the olive oil till the onions soften and they sweat a little. Then I add in the spices except for salt and pepper(save that for last). Then I add in the tomatoes, and beans and add the stock or water. Let it come to a boil and add the barley. I then covered the pot and simmered on medium low till the barley expand and all the veggies soften. Then I sprinkled in some salt and pepper to taste. I used a large pot so its enough soup for my family of 5 for 2 days.

I also served it with cornbread.


1 1/2 cup cornmeal( fresh mill popcorn makes cornmeal in the wondermill)
1 cup flour( used hard red but any all purpose will work)
1 TSP baking powder
1 tsp salt
1 TSP sweetener
1 cup milk
1 egg
1/4 cup melted butter

I mix all dry ingredients first then mix in all the wet. I take the butter and put in the cornbread pan to melt in the oven. I then take and pour the melted butter in the rest of the batter and then put the mix into my pan. I bake on 400 degrees for about 15- 20 minutes.


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