Farm to Fork, Recipes, Seed to Table
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Vegetable Soup

  • Barley
  • Carrots
  • Potatoes
  • Celery
  • Chicken Stock
  • Peas

Cut potatoes into quarter inch cubes, the carrots into circles, and celery into semi-circles. Wash the barley, until water runs clear, then put in the pot with double the water to cover, bring to boil, reduce to simmer, cooked until tender 30-40 minutes.

In a separate pot, bring stock to boil, add your vegetables, and reduce to medium-high. Cook for around 30-45 minutes.

Drain the water from barley, add to the soup. Adjust seasoning to taste


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