Fall Vegetable Barley Soup

This is my go to soup as the fall season approaches and all through the winter months. This recipe is easy to double or triple. The recipe as stated is diabetic friendly and can be modified for your tastes.

Vegetable Barley Soup      
Makes 3 Servings of 1 Cup    
Prep Time: 15 minutes     Cook Time: About 1 hour

1/2 cup chopped onion
1-1/4 cups canned beef broth
1 cup water
1/4 cup pot (Scotch) barley
2/3 cup cubed potatoes (1 medium)
1/2 cup chopped carrot
1 stalk celery, diced
1/2 cup cubed rutabaga
1 bay leaf
1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
Chopped fresh parsley (optional)

1. In a medium sauce pan, combine onion, broth, water, and barley. Bring to boil, reduce heat; cover and simmer for 45 minutes.
2. Add potatoes, carrot, celery, rutabaga, bay leaf, thyme, salt, and pepper. Cook for 15 minutes or until vegetables are tender.
3. Before serving, stir soup and taste to adjust seasonings.
4. Serve soup sprinkled with chopped parsley. 

Modifications:  

• Substitute vegetable or chicken stock for the beef stock
• Substitute turnip or sweet potato for the rutabaga, or leave out completely
• Add 1/2 cup peas, corn or other vegetables
• Add 1/2 cup cooked chicken, cooked stew beef or cooked ground beef

When adding additional vegetables or meat, you will need to add additional stock and/or water.

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