IndyBlogGirl

I’m not going to lie, being sick since Wednesday has had its perks.  While I hated not being able to enjoy 3 of the nicest days we’ve seen this year in Indy, I did get to spend 4 guilt free days on the couch watching one of the most exciting NCAA tournaments I can remember.  Another perk is having Josh wait on me hand and foot.  I’ll be the first to admit that he is a better nurse than I am.  So when I asked him to make one of my favorite soups for dinner he didn’t hesitate.  I had a steaming bowl of this soup served to me and never even left the couch.  How lucky am I? 

Vegetable Barley Soup

Ingredients

• 2 quarts beef broth (chicken or vegetable broth can be substituted) 
• 1 cup uncooked barley* (If you don’t want your soup as thick as mine, use less barley)
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 (14.5 ounce) can diced tomatoes with garlic and oregano – do not drain (I use Red Gold)
• 1 zucchini, chopped
• 1 (15 ounce) can garbanzo beans, drained
• 1 medium onion, chopped
• 3-4 bay leaves
• 1 teaspoon garlic powder
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried parsley
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce
• Josh added a dash of Frank’s and a sprinkle of red pepper to give it a little spice and help clear out my sinuses

Directions

Bring all ingredients to a boil in a large pot.  Cover and simmer over medium-low heat for 90 minutes, stirring occasionally. Remove bay leaves. Serve. 

*If you don’t usually add barley to your soups, you should reconsider.  One of my favorite whole grains, Barley is inexpensive, filling, and tastes so good.   It’s also low-fat, a great source of fiber and even helps lower your cholesterol.*