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One More Soup Recipe for Soup Sunday: Barley and Vegetables

February 12, 2017

One More Soup Recipe for Soup Sunday: Barley and Vegetables

This barley vegetable soup is not only easy to make but it's really filling and yummy, and will last you all week.

(Tip: I like to take soup to work in this baby, which does a bang up job of keeping it warm all day, and can be thrown into the dishwasher  at night for easy cleanup!)

Ingredients for Barley and Vegetable Soup in Clay:

  • ½ c barley
  • 6-8 C broth
  • Fresh thyme (about 8 full sprigs)
  • 2 medium parsnips
  • 1 large red onion
  • 2 ribs of celery, chopped
  • 2 cloves of garlic, minced
  • 1 small rutabaga
  • (Other vegetables of choice can be added: chopped potatoes, spinach, mushrooms, asparagus or beans)
  • sea salt
  • black pepper
  • 1 small bunch Swiss chard, chopped
  • shaved Parmesan

Directions for Barley and Vegetable Soup in Clay:

  1. Tie the thyme sprigs together with butcher's twine
  2. Add all of the ingredients except chard and Parmesan to the VitaClay
  3. Close and set to "slow" for 1-2 hours
  4. After it beeps to indicated the end of the cooking time, add the chard: close, seal and let it rest for about 15 minutes
  5. Serve with Parmesan


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