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