Vegetable and Barley Soup

Serves 16

4 cups water
1/2 teaspoon salt
1 cup barley
1 tablespoon extra virgin olive oil
1 cup chopped sweet onion
6 cloves garlic, minced
1 cup chopped green and/or red bell peppers
2 cups sliced fresh mushrooms
1 1/2 cups sliced carrots
2 bay leaves
1/2 teaspoon grated fresh ginger
1 tablespoon dried sweet basil
1 tablespoon dried thyme
1 1 tablespoon dried oregano
2 cups water
3 cups low sodium V8 juice
1 cup chopped yellow squash
1 cup sliced chopped celery
1 cup peeled and chopped tomatoes
2 tablespoons soy sauce
1 cup freshly grated Parmesan cheese

In a saucepan, boil water. Add salt and barley. Cook for about 5 minutes over medium heat. Reduce the heat and let simmer for about 30 minutes. In a large heavy stockpot, pour olive oil. Heat to medium hot and add the onions, garlic, peppers, mushrooms and carrots. Cook for about 3 minutes, stirring constantly. Add the bay leaves, ginger, herbs and 2 more cups of water. Bring to a boil, cover and reduce heat to a simmer. Allow to cook for about 20 minutes. Add the V8 juice, squash, celery and tomatoes. Continue to simmer for about 10 more minutes or until vegetables are tender. Add the cooked barley (in its liquid) and soy sauce. Cook another 15 minutes. Remove bay leaves. Sprinkle a little freshly grated Parmesan on top of each serving.

This recipe requires quite a bit of chopping, stirring and simmering, but it's well worth the work when you sit down to enjoy its full flavored goodness, not to mention how nutritious it is. 

This recipe is shared February 4-8, 2013.
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by SuperValu Foods
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.supervalupaducah.com