I love soup on a cold day. It warms you up from the inside!
I especially love a soup where I don’t have to do a lot!
This is one of those soups. A definite set it and forget it recipe.
I used pearl barley, so the barley was nice and plump at the end of the cooking time. It absorbs some of the stock flavoring - I used beef stock - so the barley had a beefy feel.
The vegetables cook nicely and provide some depth. The bell pepper gives it a little sweetness.
So yes, this is a super easy recipe. But it tastes great too!
BARLEY SOUP
1/2 Cup Barley
1 Teaspoon Salt
1 Quart Boiling Water
2 Quarts Soup Stock
1/2 Cup Diced Celery
1/2 Cup Diced Onion
1/2 Cup Diced Carrot
1 Bell Pepper, Diced
Wash barley in cold water and then cook in salted boiling water until tender, about 2 hours. Add stock when water has evaporated. Add vegetables 30 minutes before the soup is done.
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