This week’s Foodie Friday is all about keeping it simple and easy. I had a friend and blog lover come to visit me last weekend and I decided to have her show me one of her favorite recipes of the Fall. Laura is a great cook (and awesome vegan!), so I was excited to see what yummy treat she would have for us to make together.
Laura and I cooked one of her mom’s recipes, Barley Soup. It is perfect for the the windy, rainy weather we are currently experiencing here in Portland. Plus it makes great leftovers.
Ingredients:
6 cups of water and six bouillion cubes
14oz can of tomatoes1/2 cup of rinsed barley
1 cup of celery
1 whole onion
1 cup of carrots
3-4 cups of raw veggies of your choice (I love potatoes and mushrooms)
salt and pepper to taste
Garlic to taste
Cooking:
Mix tomatoes, water, and bouillion in medium stockpot. Rinse barley and add to stockpot. Cook on low heat for 20 minutes. Chop veggies and add to pot. Simmer on low to medium heat for an hour or more until veggies are tender.
Eat with French bread and you have the perfect cool weather dinner to enjoy with great friends.
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