Meal in a Bowl
The name says it all, protein starch and vegetable, this soup is full of textures and flavors and can be enjoyed as a meal on its own or as part of one.
Yields 6-8 servings
3 tablespoons oil
1 large onion diced
3 squash finely diced
5 medium sized carrots finely diced
1 can chickpeas drained and rinsed
1 10oz box button mushrooms sliced
6 cloves fresh garlic minced
1/8 cup fresh parsley finely chopped
3 cubes frozen basil
1 cup frozen spinach defrosted
6-8 cups water
1/2 cup pearl barley
salt and pepper to taste
Heat oil in an 8 quart pot. Add onion, squash, and carrots and saute for 10 minutes. Then add the mushrooms and saute an additional 5 minutes. Next add the minced garlic and saute until fragrant, for about 3 minutes. Next add
the parsley basil and spinach and saute an additional 5 minutes so that all the flavors get absorbed. Then add the water, salt and pepper and bring to a boil. Finally add the barley and lower the flame and allow it to simmer for 1hour.
You may need to add water later on if you see that the water is cooking out.