Barley and Carrot Soup

The other day, I checked Twelve Months of Monastery Soups out at the library. I've never bought a cookbook for myself before, but this one might just be going on my wish list. As I skimmed through the first few pages of the book, I noticed St. Antony's Soup and I knew what we were having for dinner. I doubled and altered the recipe slightly and it was delicious. Don't take my word for it, ask my husband and daughters.

Below is how the children and I made the soup.

St. Antony's Soup 

(serves at least 12)

Ingredients

• 8 Tbsp olive oil
• 2 cups barley
• 1/2 an onion
• 2 cups shredded carrot (Brendan made shredding carrot look easy with our Ninja)
  
• 1 cup parsley
• 1 bay leaf
• 8 cups water (use 10 cups if you like more liquid in your soup)
• 6 Tbsp Organic Better than Bouillon Chicken Base (we buy this at Costco)
  
• Dash of pepper (Patrick added at least 3 dashes, but we couldn't taste it)

Pour 8 Tbsp olive oil into a large pot. Add 2 cups barley. Cook for one minute. Add the remaining ingredients and cook on medium heat for 45 minutes, stirring occasionally. Serve with buttered toast.

Variation

During dinner last night, Theresa asked if she could have some leftover soup. She added her serving of chicken to the soup and said that it tasted very good.

We will definitely be making this soup again.