Barley and Vegetable Soup

Photo lost when the old site was hacked. (barley and vegetable soup) Newer posts will have photos.

The fall brought a new season of veggies, a new year of school (for A), and a new season of colds (for all).  Blame it on the lack of sleep or the presence of teenagers, but what was supposed to be a relaxing Saturday staying in started off with tossing-and-turning-stuffy-nosed-pillow-drool-Friday-night-sleep.  The solution?

 

Barley and Vegetable Soup

(Serves )

10 cups water

6 tsp vegetable bouillon (we used better than bouillon)

1 cup barley

1 pound small yukon gold potatoes

3 carrots

3 celery

1 large onion

3 corn cobs

2 tbsp butter

1 tsp black pepper

1 tsp sage

1/2 tsp salt

 

 

Cut the onion in half and the slice it into thin (half) rounds.  Next slice the carrots and the celery.  Quarter the potatoes.

2 photos lost when the old site was hacked. (sliced onions; veggies on a cutting board) Newer posts will have photos.

Someone with fine motor skills should slice the corn off the cob.

3 photos lost when the old site was hacked. (about to slice the corn off the cob; cutting corn off the cob; corn cut off the cob) Newer posts will have photos.

Melt the butter in a large stock pot over low heat.  Toss in the onions and let them soften.  Then add the potatoes, broth, salt, pepper and sage.  Turn the heat up to a medium high.

Once the broth starts boiling throw in the carrots, celery and barley.

Photo lost when the old site was hacked. (barley) Newer posts will have photos.

Cover and cook on medium-low for thirty minutes.  Remove the cover, add the corn, turn up the heat, give it another five minutes or so and then serve.

**

Despite being under the weather, that Saturday was a good one filled with napping, reading, cooking and cleaning.  We left the apartment only to hit up Fairway and we stayed up only long enough to let the soup cook and to devour what was in our bowls. If you decide to try this one out, we hope you can enjoy it in good health!