Saturday, February 8, 2014

Tomato Kale & Barley Soup

Tomato Kale & Barley Soup


8 cups of your choice of broth (beef, vegetable or chicken)
1 large chopped onion
1 gallon of chopped froze tomatoes (from the garden)
3-4 handfuls of spinach - chopped
8 cups of shredded kale
Cooked Barley (2 dry cups)
1 tablespoon Celtic Sea Salt
1 teaspoon cumin
1 tablespoon panch puran (or spice of your choice)
Add Braggs Liqid Aminos to taste 

I cook the barley in a rice cooker while I prepare the rest of the soup. Combine the other ingredients & bring to a boil. Cook on medium heat til the Kale is tender.  Add the barley & let simmer for as long as you wish.  I make a large batch so I can freeze the leftovers for a quick dinner at another time.  

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