Hearty Barley Summer Squash Soup

Posted on September 27, 2012 by the farm crew

 

Hearty Barley Summer Squash Soup
Author: 
Recipe type: Main
Serves: 6
 

Ingredients
  • 3 small to medium summer squashes
  • 4 red potatoes
  • 3 small onions
  • 2-3 carrots
  • Half a head of cauliflower
  • 1-2 chicken bouillon cubes
  • ¼ to ½ cup dry barley
  • ½ cup to 1 cup dry lentils
  • 2 tsp salt
  • Parsley (to taste)
  • Black pepper (to taste)
  • Rosemary (to taste)
  • Thyme (to taste)
  • Basil (to taste)

Instructions
  1. Sautee onions and fresh parsley in large soup pot.
  2. Boil barley in water (3 to 1 water to barley ratio).
  3. Pour water and barley in with sauteed onions.
  4. Add about 8 cups water, bouillon cubes, and lentils. Cook for 10 minutes.
  5. Add chopped carrots and potatoes. Cook for 10 minutes.
  6. Add squash and cauliflower.
  7. Add spices (heavy on the rosemary and parsley).
  8. Simmer on medium-low for 15 minutes after boiling.