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Christian Vegetarian Association Presents:
Take Heart!

Vegetable Barley Soup (Italian Style)


1/2 lb Barley

3 cups Hot Water

1-1/2 lbs Green Cabbage, shredded

1/2 lb Carrots, shredded

2 lbs Collard Greens, fresh or frozen, chopped

1 lb Okra, fresh or frozen, pieces

1 lb Green (String) Beans, fresh or frozen, pieces

1 lb Corn Kernels, fresh or frozen

1 lb Peas, fresh or frozen

2-28 oz cans Crushed Tomatoes with Basil

2 tbsp dried Oregano (adjust to taste)

Hot Sauce or Cayenne Pepper, optional (adjust to taste)

1/2 lb Carrots

2 Onions, medium size

6 cloves Garlic

3 ribs Celery

3-4 sprigs fresh Parsley or 2 tbsp dried Parsley flakes


- This soup may be prepared in a large (12 quart or larger) soup pot on stovetop.

- In a high-speed blender container, add the following ingredients: Peeled and washed Carrots, Onions, and garlic cloves; washed celery and parsley (if fresh). Add 3 or 4 cups water. Run covered blender at high speed until contents are pureed. Pour contents of the blender into the soup pot. Rinse out the blender container with enough water (including the water used in pureeing) for a total of 8 cups (2 quarts) water. Add the oregano and hot pepper (if using dried parsley, add it at this time, too). Set stovetop burner on “high” heat until contents of soup pot begin to boil. Then reduce heat to “low” to simmer.

- In a covered sauce pot on the stovetop, cook 1/2 lb Barley in 3 cups boiling water and reduce the heat to simmer or low. When water is absorbed, turn off the heat.

- Shred washed Green Cabbage and 1/2 lb of peeled and washed Carrots. Add to soup pot. Add to the soup pot the rest of the vegetables: Collard Greens, Okra, String Beans, Corn kernels, Peas, and the crushed Tomatoes with Basil. - Turn to heat back on high until the soup begins to boil, and then reduce the heat and continue to simmer. If needed, add additional cold water to just cover vegetables. Don’t add too much water since the vegetables will release some liquid as they cook.

- When the veggies in the soup pot are cooked, add barley to soup pot and continue to simmer for about 10 minutes, and then turn off the heat and let the covered soup pot sit on the stovetop for about another 30 minutes. 

Your question and comments are welcome

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