This wholesome recipe has the grain and protein that is recommended for a healthy body.
1 Medium Onion, diced
2 Celery stalks, diced
4 Garlic cloves, minced
1/2 Cup Fat Free Chicken Broth
12 Cups Fat Free Chicken Broth
1/2 Cup Pearl barley, rinsed
2 Carrots, diced
21 oz. Potatoes, peeled and diced
1 Tablespoon Dried Parsley
1/4 teaspoon Pepper
Salt to taste
Saute the onion, celery and garlic in 1/2 cup of chicken broth until the vegetables become translucent. Add the 12 cups of stock, barley and carrots. Simmer gently, stirring occasionally for 1 hour. Add the potatoes and continue cooking for an additional hour. Taste for seasoning and add salt and pepper as needed.
Serves: 8 (2 Cups Each)
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