You’ll find barley in many heart healthy recipes. It’s a high-fiber, high-protein grain and adds nice texture and bulk to soups. Here’s one of the first soups with barley that I made and we couldn’t get over how good it was, especially on a cold winter or cool spring night! Aside from the chopping, it’s “soup”-er easy!
Hearty Venison Vegetable Soup1 lb ground venison
1 cup chopped onion
1 clove minced garlic
7 cups water
1 quart jar home-canned tomatoes (without salt) or 1 can unsalted whole tomatoes, undrained and chopped.
½ cup medium barley, uncooked
½ cup sliced celery
½ cup sliced carrots
2 no-salt beef bouillon packets
½ tsp dried basil
1 Bay leaf
1 9 oz package frozen mixed vegetables (or ½ of a large package)
In a Dutch oven or large saucepan, brown the venison. Add onion and garlic, cooking until the onion is tender. Drain and stir in everything EXCEPT the frozen vegetables. Cover and bring to boil, then reduce heat to simmer. Let simmer for 50-60 minutes, stirring occasionally. Add the frozen veggies and let cook another 10 minutes or until they are tender. This soup will be HOT so serve and let sit a little. Don’t forget to remove the bay leaf!
Enjoy!
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