Vegetable Barley Soup
2 beef soup bones (you can use any type of broth instead, I wanted to make my own because I had the bones)
at least 2 quarts of water
1 cup of barley (this amount depends on how much water you use, my rule of thumb is 4 cups water:1/2 cup barley)
3 diced carrots
2 stalks diced celery
The above 3 vegetable ingredients are basics for this (and most) soup, the rest is optional; you can almost put any vegetables you like into this recipe
1 small diced kohlrabi (had on hand, grown in a friends garden)
Collard greens (the last of what was still growing in one of our square foot gardens)
Salt & pepper to taste (you will need quite a bit of salt)
Dash of Worcestershire sauce (forgot to include this in the photo)
Make your beef stock by putting the bones into the 2 quarts of water and bring to a boil. Skim off the foam that rises to the top (I'd like to be able to tell you exactly what that foam is, but there are several explanations on the internet...I can assure you that you don't want it in your broth though); is there anyone out there who would like to share their knowledge about this foam?
Dice all the veggies.
The beautiful thing about this recipe besides it's deliciousness...it's easy and in addition to the barley you can put whatever you want into it! Perfect for a rainy day...what you have in the fridge/freezer (yes frozen veggies work too, just put them into the soup only 15 minutes or so before serving) will work!
I sure do wish it was cold, because then it might be snowing...ahh, one can dream...
Thanks for reading my blog, you are the best f/f/r/s/f's, see you tomorrow,