Harvest Barley Garden Soup
Enjoy the wholesome flavors and textures of this nourishing barley soup, packed with fresh garden vegetables!
Equipment
- Measuring cups and spoons
- Cutting board
- Chef’s knife
Ingredients
- ¾ cup barley
- ½ cup carrots grated
- 1 cup yellow squash grated
- ½ cup celery chopped
- ½ cup scallions chopped
- ½ cup parsley minced
- 2 cups carrot juice
- 1 cup distilled water
Instructions
- Soak barley overnight in distilled water.
- The next day, rinse the barley in hot water and drain well.
- In a large pot, combine the soaked barley, grated carrots, grated yellow squash, chopped celery, chopped scallions, minced parsley, carrot juice, and distilled water.
- Heat the soup mixture slightly over medium heat, stirring occasionally, until heated through.
- This should take about 5-7 minutes.
- Serve the harvest barley garden soup immediately.
Notes / Tips / Wine Advice:
Wine Advice:
This soup is typically not paired with wine
Nutritional Information
Calories: 200 kcal | Carbohydrates: 40 g | Protein: 5 g | Fat: 1 g | Fiber: 8 g | Sugar: 10 g