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  • Vegetable Barley Soup

    1 vote
    Vegetable Barley Soup
    Servings: 20
    by DCMH
    562 recipes
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    Ingredients

    • 8 oz barley
    • 3 oz vegetable oil
    • 1 cup Spanish onions, peel, dice small
    • 1 cup celery, dice small
    • 1 cup carrots, wash, peel, dice small
    • 1 cup corn, wash, core, separate into kernels
    • 1 cup potatoes, cooked, dice small
    • 1 cup tomatoes, whole, peeled, chop
    • 1 cup green peas, frozen
    • 1 1/2 gal vegetable stock, heat
    • 1 tsp Spanish paprika
    • 3/4 cup tomato paste
    • salt and pepper to taste

    Directions

    1. In a steam kettle, heat the oil and saute all vegetables except potatoes and green peas.
    2. Add paprika to the sauteed vegetables and cook for an additional 5 minutes.
    3. In a saucepan, add water and bring to a boil.
    4. In a separate saucepan add barley and simmer covered until all the moisture is absorbed. Stir in butter and reserve.
    5. Add vegetable stock to vegetable mixture and bring to a first boil, then reduce to a simmer.
    6. Simmer for 1/2 hour, then add potatoes, tomato paste, and barley.
    7. Continue to simmer for another 30 minutes. Add green peas and simmer an additional 5 minutes.
    8. Adjust the seasonings and serve.

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