Ingredients for Barley Broth
- 6 cups Vegetable Stock
- 1 cup Pearl Barley
- 1 Leek
- 2 Celery Ribs
- 1 Carrot
- 1 Parsnip
- 1/2 cup White Wine
- 2 tablespoons Tomato Puree
- 2 Bay Leaves
- 1/4 cup fresh Parsley, chopped
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How to Make Barley Broth
- Rinse the pearl barley under cold water.
- In a large pot or Dutch oven, combine 6 cups of stock and 1 cup of barley. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
- While the barley simmers, prepare the vegetables: thinly slice the leek, finely chop the celery, and dice the carrot and parsnip.
- In a separate large pan, add the white wine and thinly sliced leeks. Cover and steam for 5 minutes, stirring occasionally.
- Add the chopped celery, diced carrots, and diced parsnip to the leeks. Cook for another 5 minutes, stirring occasionally.
- Stir in the tomato puree and bay leaves into the vegetable mixture.
- Add the cooked barley and its stock to the vegetable mixture.
- Reduce heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld.
- Before serving, remove the bay leaves. Serve hot with crusty bread or toasted bread rubbed with a garlic clove (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
14g
Fat
0g
Carbs
9g
