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Barley Soup

I don't know where you are located, but I can tell you that here in New England, the weather has been cool.  Cool enough to crave a warm soup to have after work.  One of my favorite soups is oh so simple to make and can use what ever veggies you have on hand.  My grandparents used to make this soup with some beef and some marrow bones to add flavor. It's hearty without being over bearing, it's a good in between season soup. You can use beef stock, vegetable stock or chicken stock.

 Barley Soup

2 carrots sliced and diced
1 stalk celery sliced and diced
1 medium onion sliced and diced
1 small can chopped tomatoes or stewed tomatoes, up to you if you want to drain the liquid.
1-2 cups of other veggies-corn, peas, broccoli, asparagus-optional
1-2 qts broth of choice
1 cup pearl barley,rinsed
Olive Oil
salt, pepper, bay leaf.

Directions

Take a stock pot, put a glug of olive oil in the bottom of the pan and toss in your carrots, celery, and onions. Let the sweat and soften, about 5 minutes on medium low heat. Try not to carmalize.

When the carrots, celery and onions are soft, add in your broth, drained tomatoes, pearl barley and bay leaf. You can add your other veg too if you are so inclined.

Bring to a boil, then let simmer until the barley and other veg is cooked, which would be about 30 minutes give or take.  Season to taste with salt and pepper. Depending on how your stock is seasoned, you may need more or less salt.  I use about a teaspoon per two to three quarts of soup.

You can use more or less barley.  More barley, thicker soup, less barley, thinner soup. 

I don't like cooked celery, but like carrots and will often add more carrots. It's totally up to you.

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