Vegetable Barley Soup

SERVES 3

Calories: 465

Carbs: 29 g

Fiber: 10 g

Protein: 30 g

Grade: A+

Cost: $4.70

1. Soak the barley in water to remove dirt and then rinse off and set aside.

   1. • 60 g Dried barley/wild rice (cooked)

2. SAUTE the onions, carrots and celery until the onions are translucent. Add dry herbs then the tomatoes, garlic and barley.

   1. • 20 g oil

      • 100 g onion (chopped)

      • 50 g Carrots (diced)

      • 100 g Celery (diced)

      • 2 cloves Garlic (crushed)

      • 1/2 t dry thyme

      • 1/2 t dry sage

      • Pinch of Aleppo pepper

      • S&P

3. ADD and SIMMER a few minutes then REST

   1. • 480 g bone broth 

      • 480 g marinara sauce

      • 300 g canned beans, undrained

      • 2 t veggie broth paste

      • 2 T cilantro/parsley chopped

      • barley/rice

4. Serve in a large bowl with your favorite toasted bread and some chopped herbs, grilled meat, sauted mushrooms, and Italian pico on top with these options:

   1. • 300 g Soft boiled eggs

      • 30 g Pepitas

      • 1/2 t lemon juice