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.
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.
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