Winter Barley and Potato Soup (Dairy Free)
The weekend is drawing to a close and it’s been one of those days were we didn’t really do a whole lot other than a visit to Whole Foods in the morning, and viewing a house if the afternoon. It’s not the first time we’ve looked at the house so it’s less exciting that it sounds. While there was nothing wrong with today, the weather is a little gloomy and it called for a hearty, wintery dinner to warm us up from the inside.
This soup was introduced to me by a friend who kindly sent dinner to us when our son was born in 2008. It’s become a winter staple in our home – and loved by all!
Gather the following ingredients:
- 2-3 onions
- 3 cloves fresh garlic
- 3 tbsp whole wheat flour
- 2 carrots (or two cups of baby carrots)
- 3 potatoes
- 1 cup of pearl barley
- Frozen peas (optional)
- Salt, pepper, dill and parsley to taste
Sautee onions with garlic.
Mix 3 tablespoons of flour with two cups of warm water. Mix gently so the flour dissolves. Add to onions. Dice your potato and carrot, add to the soup followed by the barley, and peas if you opted in.
Season generously with salt, pepper, dill and parsley. Cover with water and cook on a low light for a couple of hours, stirring occasionally so the bottom doesn’t stick and/or burn.