If you’ve never cooked with barley before, this soup is a great starting point. Incorporating different grains into the diet can be helpful to make sure you’re getting a variety of nutrients as well as avoiding allergies due to eating the same thing over and over. I like to make big batches of this and freeze the extras!
- • 4 cups Broth
- • 2 cups Water
- • 1 cup pearled Barley (not flakes)
- • 6 Carrots, sliced
- • 6 stalks Celery, sliced
- • 1 cup Mushrooms, sliced
- • ½ Tsp. Cumin
- • ½ Tsp. Paprika
- • ½ Tsp. sea Salt
- • ½ Tsp. Black Pepper
- Place all ingredients in a pot and bring to a boil. Cover and simmer for about 45-60 minutes or until veggies are tender.
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