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Recipes - Barley Walnut Soup Junebug Recipe

Recipe Name

Barley Walnut Soup Junebug

Submitted by

Moochie47

Recipe Description

from Candace Kumai blog

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	30	Cook Time (minutes)	30	Ready In (minutes)	60

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Ingredients
Amt.	Measure	Ingredient



3/4	cup	barley, uncooked hulled
2	tablespoons	olive oil, extra virgin
2	carrot (7-1/2	Carrots peeled cut into small pieces
2	leaves	bay leaf - NOT CRUMBLED
1/4	cup, chopped	walnuts
2	cups, chopped	Kale
6	teaspoons	Braggs Liquid Aminos
1 3/4	cup (8 fl oz)	water
1	medium (2-1/2\" dia)	Yellow onion, chopped
2	stalks medium (7-1/2	celery, chopped
8	cups (8 fl oz)	vegetable broth low sodium
1/4	teaspoon	nutmeg, ground
1	whole	avocado, sliced

Steps

Sequence	Step

1	In a medium stockpot, combine the barley with the water and bring to a boil. Reduce to a simmer and cook until the grains are tender and the water has been absorbed. Cover and set aside.
2	In a large stockpot, warm the olive oil over medium-low heat. Add the onion and cook until softened, 8 to 10 minutes. Add the carrots, celery, and bay leaves and saute until the veggies are soft, 10 to 12 minutes. Pour in the broth, bring the soup to a light simmer, and cook.
3	Stir in the reserved cooked barley, walnut pieces, and nutmeg and simmer for an additional 5 minutes.
4	Remove and discard the bay leaves. Stir in the kale and Bragg Liquid Aminos.
5	Ladle the soup into bowls and top off with avocado slices. Feel free to add unfiltered, raw apple citer vinegar to finish, for some extra cleansing.

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