Serves 6-7

1 cup pearled barley
¼ cup dried onions
¼ cups dried, diced carrots
¼ cup dried, diced celery
¼ cup dried parsley
1/8 tsp granulated garlic
salt and pepper to taste
1 32oz box of chicken broth, or homemade broth to equal 4 cups, or 4 cups water plus 4 tsp chicken bullion
12 cups water, divided

In a medium size pan, place 1 cup barley in 8 cups water. Bring to a boil, and then reduce to medium heat. Simmer for one hour, stirring occasionally.

Add all other ingredients to pot, and cook for another hour. If the soup gets too thick, just add enough water to make the amount of broth you would like.

Notes: I get dried onions and dried parsley in a very large containers at Sam’s Club. The carrots, celery, and pearled barley I bought in #10 size cans from Walton Feed.

You can also get pearled barley at the grocery store.

You can also dry your own diced carrots and celery in a dehydrator. Celery is usually the cheapest at Thanksgiving.

 

For more sources to order pearled barley, see the Grains page.