Come Wednesday, we were ready for a bit of a detox. We needed some vegetation, not in the form of a creamy casserole.
My mind immediately went to vegetable soup. Filling and full of veggies and fiber. This time, I decided to use barley. I've had soups with barley before, but had never made it myself. It offers the bite and heartiness of pasta, but without the refined carbs and too many calories.
So, my Vegetable Barley (aka, Holiday Detox Soup) was born. Just a note, there's literally no method to my madness (like why I used chicken and veggie stock...or soy sauce.) Go with it. Embrace it. And trust me, you'll like this soup.
Vegetable Barley (Holiday Detox Soup)
1 container chicken stock (Those big cardboard containers, not the cans. I'd look up the ounces, but I'm too lazy to go upstairs to the kitchen.)
1 container vegetable stock
1 onion, diced
3 celery ribs, diced
2 carrots, diced
1 zucchini, diced
2 cloves garlic, minced
3 cups green cabbage, shredded
1 can of mushrooms
1 can petite diced tomatoes
3 tablespoons soy sauce
3/4 cup barley
1 tsp. dried thyme
1 1/2 tablespoons of olive oil
Heat oil in a large stock pot. Add onion, celery and carrot. Cook until softened (about 7 minutes or so.) Add zucchini, cabbage and garlic, cook until softened (about 5 minutes.) Add the remaining ingredients. Bring to a boil and simmer for an hour.
It cures what ails ya. Trust me, I got my degree from WebMD.