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Vegetable Barley Soup

September 14^th 2012

Contributed by:

Rochelle Rothman

2 comments | Leave Comment

(1 review)

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Vegetable Barley Soup

I’d like to share with you a delicious soup my daughter-in-law, Laya prepares. Friends who have made this recipe have witnessed their family members “licking the plate”! It freezes very well when you double or triple the recipe. This is a perfect recipe for a cold or “blizzard” day! It would also complement your Succos menu.

Times

Ready Time : 0 min

Servings

Ingredients

1 onion, diced
2 celery stalks, cut up
3 carrots, cut up
1 tablespoon vegetable oil
1 medium raw potato, diced
1 16 oz. can pureed peas & carrots
1 tablespoon chicken soup mix
1/2 cup barley

Directions

In a large pot, saute onion, celery, carrots in a TBS. of vegetable oil. Add potatoes; mix until soft. Add pureed peas & carrots. Add chicken soup mix with 6 cups of water. Mix well; add barley. Bring to a boil, then lower flame and cook for approximately 2 hours or until barley is soft.
Serve hot with chow mein noodles or matzoh balls! Check out my delicious Club Matzoh Ball recipe in my book. Freeze them as directed, and you will always have matzoh balls for your soup when you want them.

About Rochelle Rothman

"Rochelle is a Mom of six and Bubie to many more, kinaraha! Her cookbook can be seen at www.notjustacookbook.com. It also features many “multi-ethnic” recipes that were adapted for the kosher cook. Rochelle’s book examines food around the year by month. Her new DVD recipe organizer includes the book. What a GREAT gift! Rochelle is available for cooking demo events for fundraisers, hotels, stores, as well as private Tupperware demonstrations. Rochelle is often asked to share her amazing Freezer Tricks demonstration at many locations including several national televsion shows.

comments

2 Responses to Vegetable Barley Soup

says: Jennifer

where can you find pureed peas and carrots?

Reply
says: Rena

I made this and it was a HIT! My husband requested i make it again. So easy and so delicious thanks!

Reply

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Pareve , Soups , Shabbat, Sukkot , American , Freezer Friendly, Make Ahead , Budget , Rice, Grains, & Pasta, Vegetable ,

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Vegetable Barley Soup

September 14^th 2012, by Rochelle Rothman

Ready Time: 0

Serving :

Ingredients

1 onion, diced
2 celery stalks, cut up
3 carrots, cut up
1 tablespoon vegetable oil
1 medium raw potato, diced
1 16 oz. can pureed peas & carrots
1 tablespoon chicken soup mix
1/2 cup barley

Directions

In a large pot, saute onion, celery, carrots in a TBS. of vegetable oil. Add potatoes; mix until soft. Add pureed peas & carrots. Add chicken soup mix with 6 cups of water. Mix well; add barley. Bring to a boil, then lower flame and cook for approximately 2 hours or until barley is soft. Serve hot with chow mein noodles or matzoh balls! Check out my delicious Club Matzoh Ball recipe in my book. Freeze them as directed, and you will always have matzoh balls for your soup when you want them.

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