Barley Mushroom Soup

My husband and my daughter have decided to go vegetarian for the month of September. As for me, I can either follow their regimen or not. I am not much of a meat eater anyway. I prefer eating salmon, tilapia, flounder etc..

I am the one that have the duty to choose, balance and cook the kind of meals that can provide all the nutrients the body needs to stay healthy, I am good at that.

Yesterday for my husband's lunch break, I made a vegetarian soup that consisted of some grains and vegetables. I also served the soup with a side of salad and garlic bread.

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Barley Mushroom Soup

Ingredients:

1 cup barley (cooked)
2 cups water
1 cup vegetable broth
1/2 cup sliced carrots
2 cups sliced mushrooms
2 gloves garlic minced
Tomato Puree
1 tbsp olive oil
1 cup of leeks diced
1 small onion diced
1 cup celery sliced
1/2 cup green pepper diced
Salt and Pepper

Directions:

In a large saucepan, cook the onions, garlic, celery, leeks, carrots for 5 minutes. Stir in the mushroom and green pepper. Add the tomato puree and let it cook for 5-10 minutes or until the mushrooms are tender.

Add the vegetable broth and hot water to the mixture.

Add the cooked barley to the liquid mix. Season to taste with salt and pepper.

* If you like spicy food like I do, you can add hot pepper to taste.

Let it simmer for another 10 minutes and serve.