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Vegetable & Barley Soup
By Ro Morse
PADUCAH - Banks Market Recipe of the Week - Serves 8-10

1 tablespoon olive oil
1 medium sweet onion, coarsely chopped
2 teaspoons minced garlic
2 stalks celery, sliced
2 large carrots, sliced
1 cup fresh or frozen brussel sprouts, cut in half
1 can black beans, drained & rinsed
1 ear fresh corn, scraped
1/3 cup hulled barley
8 cups chicken (or vegetable) broth
Salt
Ground black pepper
1 1/2 teaspoons Italian seasonings
1 hand-full baby spinach
1 tablespoon freshly snipped parsley
3/4 cup freshly shredded Parmesan cheese


In a large heavy stock pot, turn heat up to medium high and add olive oil, onion and garlic. Stir and cook a few minutes and add remaining veggies, barley, broth & seasonings. Stir, bring to a low bubbling boil and then reduce to a simmer. Cook for 30-45 minutes. Add spinach and cook another 10-15 minutes. Top with fresh parsley and a sprinkle of Parmesan cheese. Serve with your favorite cornbread or a piece of French bread.

This recipe freezes well. Once it cools, I like to put 1-2 servings in individual containers and freeze . . . great treat for a fast yummy meal when you don't have time to chop and cook. 

This recipe is shared January 14-18, 2019
on Bristol Broadcasting, Company's radio stations:
NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com

Published 08:30 PM, Sunday Jan. 13, 2019
Updated 08:39 PM, Sunday Jan. 13, 2019

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