This is a favorite flavor-packed meal in a jar - an herb-flecked, hearty, Italian Barley Soup with a bit of a hippie twist. Just add water and a can of crushed tomatoes and you’re on your way to a really great pot of soup.
Ingredients
1 cup pearled barley
3 tablespoons pre-washed quinoa
3 tablespoons dried mung beans
1 1/2 tablespoons dried minced onions
1 tablespoon dried basil
1/2 tablespoons dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon fine grains salt, plus more to taste
3/4 teaspoon dried chile flakes
1 boullion cube
5 1/2 cups water
14- ounce can of crushed tomatoes
To serve ideas: a few handfuls of chopped kale, broccoli florets, mozzarella or a bit of feta, drizzle of olive oil
Directions
Combine the ingredients into a pint jar, leaving the bouillon cube wrapped. Set aside until ready to make the soup.
When you’re ready to make soup pour the water and crushed tomatoes into a medium soup pot. Unwrap the bouillon cube and add that along with the contents of the jar to the soup pot as well. Bring to a simmer over medium heat. Allow to cook for 35-40 minutes, or until the barley and mung beans have cooked through. If you need to thin your soup at all, add water 1/2 cup at a time. If you want to add any kale or broccoli go for it a few minutes before the soup is done cooking.
Serve topped with a bit of cheese and a drizzle of good olive oil.
