Ingredients:

  • 1 large onion, chopped
  • 1 bunch celery, plus leaves, chopped
  • 4 tomatoes, peeled and quartered or 1 can (28oz) stewed whole tomatoes
  • 1 lb carrots, peeled and chopped
  • 2 zucchini, sliced
  • 1 green pepper, deseeded and chopped
  • 1 fennel bulb, including enough leaves to make 2 tbsp, chopped
  • 4 cups chicken or vegetable broth
  • 1 bunch fresh thyme, use leaves only
  • 1/2-cup barley (not instant)
  • 2 garlic cloves, chopped
  • ½ teaspoon pepper
  • Kosher salt, to taste

Directions:

Place all ingredients in stockpot and bring to a boil. Turn down to medium heat and simmer for 1 hour, or until barley is tender and vegetables are cooked but not too soft.

Ingredients:

  • 1 large onion, chopped
  • 1 bunch celery, plus leaves, chopped
  • 4 tomatoes, peeled and quartered or 1 can (28oz) stewed whole tomatoes
  • 1 lb carrots, peeled and chopped
  • 2 zucchini, sliced
  • 1 green pepper, deseeded and chopped
  • 1 fennel bulb, including enough leaves to make 2 tbsp, chopped
  • 4 cups chicken or vegetable broth
  • 1 bunch fresh thyme, use leaves only
  • 1/2-cup barley (not instant)
  • 2 garlic cloves, chopped
  • ½ teaspoon pepper
  • Kosher salt, to taste

Directions:

Place all ingredients in stockpot and bring to a boil. Turn down to medium heat and simmer for 1 hour, or until barley is tender and vegetables are cooked but not too soft.