Cheap Carrot Barley Soup Recipe from an 1833 Vegetarian Cookbook
Cheap Carrot Barley Soup Recipe from an 1833 Vegetarian Cookbook
by MediocrePay6952
5 Comments
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Gideon_Effect
Looks delicious, have you tried carrot and ginger soup.
MediocrePay6952
Still working my way through an old vegetarian cookbook and I must say it’s a great way to find budget eats. This soup is simple, tasty, and stores really well. [Full post w/details + history!](https://www.endtimeskitchen.com/blog/cheap-carrot-barley-soup-recipe) **Ingredients**
* 1/4 cup butter (1/2 stick) * 6 large carrots, sliced or diced * 2 large turnips, diced * 6 cups water (or stock) * 1 large onion, sliced * 1/2 cup pearl barley (or rice) * Salt, to taste * Cayenne pepper, to taste * 1/4 cup dried bread crumbs
**Recipe**
1. Melt the butter in a Dutch oven or other heavy-bottomed pot over medium heat. When fully melted, add in your carrots and turnips. Mix well with butter and cook gently for 15 minutes, stirring frequently. You want them to begin to soften but not fry up too much. 2. Add 6 cups of water (or stock) and let simmer, covered, for about 30 minutes, or until the vegetables can be pierced easily with a fork. 3. Add in your sliced onion and pearl barley. Let simmer gently for another hour. 4. Mix the breadcrumbs, cayenne, and salt together in a small bowl. At the end of the hour, stir them into the soup and let gently simmer for another 10-15 minutes before serving. 5. Serve with a side of dark rye bread slathered in butter for best experience 🙂
sallymccormick
I just learned how amazingly nutritious barley is. Been adding it to my soups. It’s cheap, too!
5 Comments
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Looks delicious, have you tried carrot and ginger soup.
Still working my way through an old vegetarian cookbook and I must say it’s a great way to find budget eats. This soup is simple, tasty, and stores really well. [Full post w/details + history!](https://www.endtimeskitchen.com/blog/cheap-carrot-barley-soup-recipe)
**Ingredients**
* 1/4 cup butter (1/2 stick)
* 6 large carrots, sliced or diced
* 2 large turnips, diced
* 6 cups water (or stock)
* 1 large onion, sliced
* 1/2 cup pearl barley (or rice)
* Salt, to taste
* Cayenne pepper, to taste
* 1/4 cup dried bread crumbs
**Recipe**
1. Melt the butter in a Dutch oven or other heavy-bottomed pot over medium heat. When fully melted, add in your carrots and turnips. Mix well with butter and cook gently for 15 minutes, stirring frequently. You want them to begin to soften but not fry up too much.
2. Add 6 cups of water (or stock) and let simmer, covered, for about 30 minutes, or until the vegetables can be pierced easily with a fork.
3. Add in your sliced onion and pearl barley. Let simmer gently for another hour.
4. Mix the breadcrumbs, cayenne, and salt together in a small bowl. At the end of the hour, stir them into the soup and let gently simmer for another 10-15 minutes before serving.
5. Serve with a side of dark rye bread slathered in butter for best experience 🙂
I just learned how amazingly nutritious barley is. Been adding it to my soups. It’s cheap, too!
Could eat that all day!