Barley Soup

Ingredients:
Barley - 1 cup
Onion (small-sized) - 2 (sliced)
Garlic - 3 cloves (peeled & chopped)
Tomato (big) - 1 (diced)
Beans - 15 (chopped)
Carrot (big) - 1 (chopped)
Cabbage - 1/4 from one head (shredded)
Olive oil
Salt and pepper to taste


Method:
Cook barley with required water and cover and keep aside.
Heat oil in a deep pan and add garlic and onion. Saute for a few minutes.
Pour water and add carrot, beans and tomato pieces. When the veggies become tender, add the shredded cabbage. Let it cook for 2 minutes. Remove from heat and cool.
Grind and run through the strainer. Add this water to the barley and bring it to a boil.
Add salt and pepper powder to taste. Serve warm.

Note:
Here is another option. Instead of grinding the veggies, add them with barley and consume it.

Sent off to "CWF-Whole Grains: Barley" event.

Posted in: soup