Okay, I have barley. A lot of barley. Like 53 pounds of barley. Have I ever mentioned that I like to buy in bulk? Normally it cost less per pound, and then I do not have to think of purchasing that item again for a looong time.
I love bulk buying in bulk.
Then there are times after I order something (barley) in bulk I think…Have I LOST my mind? I bought 5lbs. We really liked it, so why not buy 50lbs? Yeah…do you know how long 50lbs will last??? This recipe calls for about 1 cup of barley. Any idea how many cups are in 50lbs of barley? Neither do I but…I googled it and one site said 4 cups to a pound…do not know if that is cooked or uncooked. But do the math 50 * 4…lots of barley.
Does anyone want me to share?
Very Simple Vegetable Barley Soup
1 large can of vegetable juice
1 large can of water
1 cup of barley (if you are cooking NT style you soak this overnight, but I forgot!)
Bring to a boil. Stir cover and let cook about 45 minutes or until the barley is almost done. I am not certain about the time.
garlic and onion powder, ***
Italian seasoning [Dried–I am sure fresh would be delish but I did not have any].
Vegetables (any kind you like–I normally use frozen mixed vegetables)
Cook until the veggies are tender and barley is ready.
***If you are not to busy talking on the phone to your sister-in-law 🙂 , this recipe is even better when you saute’ onions and garlic and add those instead of the powder. But one must remember priorities!
Enjoy other tempting recipes over at Blessed with Grace.