Hearty Vegetable Barley Soup
1 hr 15 min
Price/Availability Effective Date: February 10, 2014
|1 can||Beef Broth (10 oz / 284 mL) - salt-reduced|
|1 cup||Regular Water (250 mL)|
|0.5 cup||Onion (125 mL) - chopped|
|0.25 cup||Dry pearled barley (50 mL) - preferably pot barley|
|0.66 cup||Potatoes (150 mL) - cubed|
|0.5 cup||Carrot (125 mL) - chopped|
|1||Stalk Celery diced|
|0.5 cup||Rutabaga (125 mL)|
|0.5 tsp||Dried thyme leaves (2 mL)|
|1 Pinch||Ground Pepper|
|Fresh Parsley (optional) - chopped|
- In a medium saucepan, combine broth, water, onion and barley. Bring to a boil, reduce heat, cover and simmer for 45 minutes.
- Add potato, carrot, celery, rutabaga, bay leaf, thyme and pepper. Cover and cook for 15 minutes or until vegetables are tender. Extra water may be required (about ⅔ cup/150 mL) before end of cooking since some of the water will have been absorbed by the barley during cooking.
- Before serving, remove bay leaf and discard, taste and adjust seasoning. You may need to add extra thyme. Serve soup with parsley (if using).
+Not available at Walmart.
++Available in select stores only.
* Estimated cost per person based on prices for ingredients listed in the recipe as of the Price/Availability Effective Date. Like products may be substituted. Prices and selection may vary by store. Certain items not available in all stores, or at Walmart. Ingredient availability confirmed as of the Price/Availability Effective Date. Seasonal items available at peak only. Check with your local store or Walmart.ca for availability.
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