While enjoying unseasonably warm January temperatures here in the upper midwest--I should be taking full advantage and tackling the garage.
We have a big show coming up in February--the Northern Illinois Antique Dealers Association show near Rockford on February 15-16. I have loads of inventory that needs to be processed-and I need to plan the booth look and other details.
But--instead I made soup. Not just any soup-- A delicious barley vegetable soup that moves from my unsorted pile of recipes to the vaunted designation of "Keeper".
I don't know the origin of this recipe--and would give full attribution if I knew. I just know that the combination of spices and veggies and barley makes a particularly piquant soup. Today I will have a cup for lunch. Then I will tackle the garage. I promise.
Procrastination Barley Soup
2 quarts beef broth (lower sodium kind--could use vegetable broth-but I used beef)
3/4 cups uncooked pearl barley
2 chopped carrots
2 ribs chopped parsley
1 can chopped tomatoes in juice
1 chopped zuchini
1 can drained garbanzo beans
1/2 large onion chopped
3 bay leaves
1 teaspoon EACH garlic powder, sugar, salt
1/2 teaspoon ground pepper
1 teaspoon EACH dried parsley, curry powder, paprika and worchestershire sauce
I chopped all the veggies in my food processor. Put everything in a big pot. Simmered for 90 minutes. Total yum.
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