Barley Vegetable Soup by cwcdesign

[BakerAunt]

Barley Vegetable Soup
Submitted by cwcdesign on November 13, 2011 at 10:26 am

A "stick to the ribs" low-fat easy to make soup. Great with almost any kind of bread (haven't found one yet that didn't go with). I'm usually able to freeze 2-3 quarts of this.
Source: The Boston Globe

2 tablespoons oil
2 onions, finely chopped
4 carrots, finely chopped
2 stalks celery, finely chopped
1 parsnip, finely chopped
3 tablespoons flour
2 quarts chicken stock
1 16 ounce cans whole tomatoes, crushed
1 bay leaf
½ cup barley

Heat oil in a large saucepan and add vegetables. Lower heat to medium, cover and cook 10 minutes, shaking pan occasionally - sprinkle flour over vegetables and 3-4 minutes, stirring until golden.
Whisk in half the stock and keep whisking until soup boils and is smooth - stir in remaining stock with tomatoes, bay leaf and barley. Add salt and pepper to taste.

Cover pan and simmer 1 hour - taste for seasoning.

comments
Submitted by Mrs Cindy on Wed, 2011-11-16 12:49.
You're right, Carol, this is a soup I can make for my 'dieters' and they will love it. Lots of veggies, very little fat. I will definitely give this a try. Putting it in my recipe box right now. Thanks! ~Cindy

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