Monday, January 9, 2012

Fresh Veggie and Kielbasa Soup with Barley!

So this was today's lunch. :) Leftovers over barley.

This recipe can very easily be made with ANY kind of veggies, with or without a meat added and either served with homemade bread (which I do often) or with rice or barley!



  • Put garlic, vegetables, thyme water and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes. Stir in parsley or chives; season to taste with salt, pepper and lemon juice. Yields about 1 cup per serving.
I find this to serve 14. :) You can add any other veggies you want, or even a different meat (or just no meat!) . I sometimes pour it over 1/2 cup of cooked barley, or rice too.

Today I had it over barley.....

1 comment:

  1. Looks Yummy! I will try this, maybe this week. Keeping us all inspired!