Gypsy Soup
"This is a total vegetarian soup - you can add subtract to the ingredients and I can't imagine you can change the flavors to much - enjoy with a nice big slice of bread - or a simple salad."
photo by Ravenseyes
- Ready In:
- 1hr 55mins
- Ingredients:
- 24
- Serves:
-
16
ingredients
- 3⁄4 cup pearl barley (rinsed and drained)
- 5 1⁄2 cups water
- 1 1⁄2 teaspoons salt
- 1⁄4 cup olive oil
- 1 cup onion (chopped)
- 4 tablespoons garlic (crushed)
- 1⁄4 cup flour
- 1⁄2 cup wine (red)
- 2 tablespoons soy sauce
- 2 teaspoons paprika
- 1 teaspoon thyme (dried)
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon cayenne
- 1 teaspoon pepper (fresh ground)
- 3 cups potatoes (cubed)
- 2 1⁄2 cups carrots (cubed)
- 1 1⁄2 cups green beans (1-inch lengthes)
- 2 cups broccoli florets
- 2 cups cabbage (coarsely sliced)
- 1 cup celery
- 1 teaspoon red pepper flakes
- 14 ounces corn
- 3 cups fresh spinach
- 4 cups chicken stock
directions
- Place the barley into small pot along with 1 1/2 of water and 1/2 tsp of the salt.
- Bring to a boil and reduce over low heat for approx 40 minutes or until most of the water is absorbed - set aside.
- Heat the olive oil over medium heat, add onion, garlic and cook for approx 3 minutes sprinkle with flour and continue to cook for approx 6 minutes until you get a nice tan color add 4 cups of water, wine, soy sauce and add all your spices - add the remainder of all the vegetables and cook over low heat for 45 - 60 minutes adding chicken stock occasionally so the soup doesn't become to thick.
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Reviews
-
Very nice soup, easy to make and tasty.
RECIPE SUBMITTED BY
Ravenseyes
Belcamp, Maryland
I am a wife, a mother, grandmother and foremost a believer. I love to cook and bake for if man does not live by bread alone let the bread we eat be the best that there is!
I love to read recipes and than experiment...make them mine...with my flare.
For if its wworth doing do it right!
