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Related recipes: Balanced Plate, Carrots, Celery, Grains, Low-Carb, Low-Sodium, Mushrooms, Onions, Soups, Soups/Salads, Vegetables, Vegetarian
I dedicate this soup to my husband. He loves it so much that I wish I was soup when he is eating it. Rich with niacin to protect and build a healthy heart, barley is well known to lower cholesterol. Barley is rich in complex carbohydrates for long-term fuel and has plenty of fiber for a healthy digestive system. It is also one of the best sources of selenium, a valuable trace mineral vital to our thyroid, immune system, and antioxidant defense systems. The barley does not absolutely have to be soaked overnight, but I recommend it because it cuts the cooking time in half.
Yield: 6 servings
1 1/2 cups pearled barley, soaked in 4 cups filtered water overnight, drained, and rinsed
1 yellow onion, chopped
3 ribs celery, cut into 1/2" pieces
2 carrots, scrubbed or peeled, sliced in half lengthwise and cut into 1/2" pieces
3 cups sliced cremini mushrooms
4 cups light vegetable stock
2 cups filtered water
sea salt
In a medium-large stockpot, place the drained barley, onion, celery, carrots, and mushrooms. Add the stock and 2 cups of filtered water. Bring to a boil. Reduce the heat and simmer for 45 to 50 minutes, or until the barley is completely cooked and thickened.
Season to taste with sea salt. Add more water or stock if the soup is too thick for your liking.
Variation: In a pinch, filtered water and natural bouillon cubes may be used.
Copyright © 2005 by Renée Loux
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
