Leftover Vegetables Barley Soup

Sometimes, you go away on vacation (short one) and don’t get to use up all of the vegetables in your fridge. Soups are a great way to ensure nothing goes to waste. This vegetable barley soup was thrown together using the following mostly days old ingredients:

Spinach broth (add spinach to boiled water for about a minute), 3 green onions, 2 carrots, small  crown of broccoli, 1 clove of garlic, 2/3 cups of barley for 6 cups of liquid. Herbs (any i used fresh thyme and sage from our garden), 1tb olive oil, salt and pepper to taste.

 

Chop up carrots, broccoli, onions and garlic. Throw all of the ingredients together, hold back the broccoli tops and herbs. Once barley begins to soften up add the rest of the broccoli, herbs, a splash of olive oil, salt and pepper to taste.

This soup can of course be made with all fresh ingredients, but I love it that there is a healthy option to use up aged food. Enjoy, without any guilt.

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