2 tablespoons olive oil
1/2 stem fresh rosemary
OR
1 teaspoon dried rosemary
3 leaves fresh basil
OR
2 teaspoons dried basil
1/2 white onion, medium (finely diced)
1 leek, medium (only the white part, diced)
2 stalks celery (chopped thinly)
4 carrots, small or medium
to taste salt and white pepper
40 ounces vegetable broth
1/4 cup barley
Heat the oil in a soup pot. Add the minced rosemary, basil and onions. Stir frequently and cook until the onions become translucent.
Add the chopped leek, celery and carrot. Stir occasionally and cook for 4 - 5 minutes. Add a bit of salt and pepper to taste. Once vegetables and herbs have had a chance to cook together and mingle their flavors, add the broth. Bring to a boil and reduce the liquid to a simmer.
Note where the height of the liquid is on the side of the pot. Add barley. Simmer for 1 hour. Add water to the pot, to bring the level back up to where it was after the broth was first added. Bring back to a boil and let it cook at a boil for 3 - 4 more minutes. Serve.
andymich
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reviews & comments
December 2, 2014
Light, fresh flavor. Will make again. If you want a heartier soup you could add some chicken to it or sausage. Very enjoyable.