Oh, barley. So good, yet so underutilized in our household.
A friend first pointed out the merits of barley to me a few weeks ago, wisely selling me with the following words, “it’s like healthy risotto.” And on that day, I made a purchase that will be forever marked as a milestone in my cooking history. A bag of Bob’s Red Mill pearl barley. Oh, the wonder!
Since that day, I’ve been looking for ways to incorporate this protein-rich, high-fiber goodness into my life.
This vegetable barley soup, found on allrecipes (sigh, where else?), was one of them.
If you don’t like curry, you won’t like this soup as-is. That said, I’m sure you are creative enough to omit the curry and replace it with something you do like, right?
So this soup is 3 Weight Watchers points/serving. And is full of so much vegetable goodness that your body will thank you for it. (Really, it will.)
It’s so hearty, it’s almost stew-like. The barley is awesome! And look at all the veg – this is when I just starting simmering it, before the barley cooked.
I did not make a single revision to the allrecipes version, so I won’t bother copying and pasting it. Just check out Beaker’s Vegetable Barley Soup on allrecipes. You won’t be sorry.