Gen's Barley Soup
  • Cooking Time: 30
  • Servings: 6
  • Preparation Time: 10
  • 2 tbsp. olive oil
  • 1 onion, diced
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 2 garlic cloves, peeled and minced
  • 1 large kohlrabi bulb (or 2 medium turnips), peeled and cubed
  • 3-4 kale leaves, chopped (or approx. 2 cups of spinach)
  • 2 large tomatoes, chopped (or 1/2 can of diced tomatoes)
  • 6 1/2 to 7 cups of vegetable broth
  • 1/2 cup pearled barley
  • 2 bay leaves
  • 1 Tbsp organo flakes
  • 1/2 tsp. black pepper
  • salt to taste
  1. Heat oil in large saucepan or dutch oven over medium-high heat. Add onion, celery, carrots and garlic. Sauté 5 minutes.
  2. Add kohlrabi, kale, tomatoes, barley, bay leaves, pepper and salt. Mix well. Add vegetable broth. Bring to a simmer. Lower heat and allow to simmer, uncovered, stirring occasionally, until barley is soft and plump, approx. 30 minutes.
  3. Discard bay leaves and ladle into bowls.
FEATURING: Onion, carrots, celery, kohlrabi (or turnips or broccoli), kale (or spinach) and tomatoes. A satisfying soup my kids love! The soup thickens with time (and if you put in in the fridge)- if so, just add a bit more water when you eat it!