I've never made this soup because I'm allergic to barley. I know, poor me I can't drink beer! Last weekend I had so many veggies left over from our Christmas party that I was scouring the GI diet cookbook looking for a recipe that had as many vegetables in it as I could find. This one had alot! It includes carrots, celery, leeks, zucchini, and red peppers.
So instead of using barley I substituted in some brown rice and it worked out quite well. Right towards the end of this recipe you mix in some pesto. There is even a recipe for your own homemade pesto. Since I just happened to have some decently healthy store bought pesto in the fridge I used it instead.
I found this recipe posted on line. So click on the link below if you want to try it out.
Vegetable Barley Soup Au Pistou
SERVED WITH: A piece of spelt toast (Spelt is a yellow light item. I am currently trying to stay sugar free at the same time as staying wheat free due to a suspected wheat allergy in the household so I have had to resort to spelt. It's spelt or starve, so spelt it is for now.)
COOKING TIPS: Don't waste to much time cutting up your veggies. Just give them a quick chop chop and toss them in the pot. If you have any left overs that you plan on eating the next day you may have to add in some more stock or even a touch of water. Because I made mine with rice it soaked up most of the broth. I am not sure if the same thing would happen with barely though as I have never cooked with it.
RATING 7. It was fine, not overly flavorful. I might make it again.
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