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Kale and Barley Soup
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Posted In: Vegetarian
Page Views: 382 views
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Course: Soups
Cusine: African
PrintOther Info
Other Considerations:: High Cholestrol, Low Fat, Low Carb, Gluten & Wheat Free, Diabetic, Tree nuts & Peanuts Free, Fish & Shellfish Free, Egg Free, Dairy FreeIngredients
2 tbs butter/olive oil
1 white onion
1 shallot
3 cloves garlic
1/2 tbs curry powder
1 14.5 oz can of diced tomatoes
3 cups vegetable stock
2 cups water
3/4-1 cup pearl barley
3 bay leaves
1 tbs worcestershire sauce
2 carrots
1 stalk celery
3 leaves of chopped kale
1 green bell pepper
2 tsp celery salt
1 tsp garlic salt
1 tsp dried Italian seasonings
pepper to taste
Directions
This is a healthy and rich recipe that can be modified for any vegetable tastes. I often add cannellini beans for some extra protein.
In a large dutch oven, heat butter over medium heat. Add diced onion and shallots and saute for about 4 minutes. Then add the garlic and curry powder and saute for a few minutes more. Then add the tomatoes in juice, vegetable stock, water, worcestershire sauce, Italian seasonings, bay leaves, celery salt, garlic salt, and pepper and bring to a boil. Add the barley and reduce to a simmer. The barley takes a while to cook, so I wait a while to add my vegetables so they don't get soggy.
After about 20 minutes, add the carrot and celery. Cook until barley is nearly tender. Then add the bell pepper and kale and cook until all ingredients are thoroughly cooked.
Enjoy!
Reviews
It is cold here so I try this soup and it taste real good.
I like it