06/18/08
That is what my mother marketed it as at her deli.
I made this on a whim after being overwhelmed by a huge farm share haul.
It is seriously awesome.
Ingredients:
Box of chicken stock (or veggie for the vegetarian version)
12 oz can of diced tomatoes, with the liquid
1/2 box frozen peas
1 zucchini, cut into semi-circles
1 summer squash, cut the same
some broccoli flourets
2 bay leaves
1/2 c. barley
3 - 4 carrots, peeled and chunky diced
salt, pepper, and some bouquet garni
Throw it in the pot, and let simmer for as long as you see fit, with a min. of 40 minutes, for the barley.
If you make this with veggie stock, it would be nice and vegetarian.
A good second day change-up is to add some cooked sausage.
It was delicious both ways. I made this one day, and we ate it the next. And brought it for lunch the day after that. The barley sucked up all my liquid, and if this happens, just add a little water right before heating.
Parmesan is a tasty topper for this. As is some toasty dipping bread.
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