a
Harvest Vegetable Barley Soup
2+ gallons
Ingredients
- 3 ribs celery, sliced
- 1 zucchini, small diced
- 1 yellow squash, small diced
- 10 oz. mushrooms, sliced
- 1 tsp. chopped garlic
- 2 cups barley
- 2 bay leaves
- ½ tsp. thyme
- ½ tsp. basil
- ½ tsp. chopped fresh rosemary
- 2 gallons prepared RC Harvest Vegetable Base
- ¼ cup chopped parsley
- salt & pepper to taste
- 3 carrots, sliced
- 2 medium onions, small diced
- 2 Tbsp. olive oil
- 1 small butternut squash, peeled & seeded, small diced
Instructions
- 1 Heat the oil and sauté the vegetables and choppped garlic until slightly caramelized.
- 2 Add the barley and herbs.
- 3 Toss to coat.
- 4 Add the prepared No Added MSG Harvest Vegetable Base and simmer until barley is tender.
- 5 Add the parsley and season with salt and pepper.
- 6 Remove bay leaf before service.