Roasted Vegetables - Day 2

It's Day 2 and last night I had Roasted Vegetables for dinner. If you are making this soup, it means that you probably had vegetables for dinner last night too and I hope that you enjoyed them as much as I did.

The staple in this soup is barley. And unfortunately barley takes a little while too cook. On the plus side you can use that time to exercise, read a book, or watch reality tv because the barely won't be needing you. I can usually accomplish 2/3 of these activities during my hour of waiting. Of course, now you know what I watch on tv while I am exercising.

Roasted Vegetable Soup with Barley

Ingredients:

Leftover Roasted Vegetables from last night
1/2 cup of dry pearl barley (you can find this in the bulk foods section of the store)
6 cups of vegetable broth (or 3 cans)
1 T Italian spice herbs

Directions:

1. Heat the barley in 4 cups of the vegetable broth. Bring to a boil.
2. Cover and reduce heat to low for 1 hour.
3. Entertain yourself for 1 hour (see above).
4. Get out your little food processor and add 1/2 cup of the vegetables and 1/2 cup of water. Blend until smooth.
5. Add this mixture to the barley.
6. Add the remaining vegetables, broth and herbs to the soup and bring to a boil again.
7. Reduce heat to medium low and simmer for 10 minutes.
8. Serve and enjoy.

This soup is incredibly filling and you may not realize it until you are halfway through your second bowl. So... pace yourself.