When award-winning cookbook author Faye Levy wants "the homey feeling" of barley soup but doesn't have much time to make it, this is what she prepares. "I combine quick-cooking barley, which is ready in ten minutes, with fresh and frozen vegetables. The result is a healthful, hearty, warming soup in no time," she writes.
Fast Fat-Free Barley Soup
From Faye Levy's 1,000 Jewish Recipes, published by IDG Books Worldwide, Inc.
- 2 medium carrots, diced
- 1 medium onion, diced
- 3 ribs celery, diced
- 3-1/2 cups vegetable stock or 2 14.5-ounce cans
- 2-1/2 cups water
- 2 cups frozen mixed vegetables (including lima beans, corn, green beans)
- 1/2 cup quick-cooking barley
- 1 teaspoon dried dill
- 1/2 teaspoon dried thyme
- salt and freshly ground pepper, to taste
- cayenne pepper, to taste
Combine carrots, onion, celery, stock, and water in a large saucepan. Cover and bring to boil. Cook, covered, over medium-low heat 3 minutes. Add frozen vegetables and return to a boil. Add barley, dill, and thyme. Cover and simmer over medium-low heat for 10 minutes or until barley is tender. Season with salt, pepper, and cayenne. Serve hot.
Makes 4 servings.
Have a recipe that is fast and healthy? Send it to food@theblade or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.
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