Monday, September 13, 2010

Barley & Veggy Soup

1 cup chopped onion
3 stalks celery, choppped
1 carrot, chopped
1/2 cup uncooked barley
1 tablespoon chopped fresh herbs (I used sage), or 2 teaspoons dried (sage, thyme, marjoram)
1 tsp garlic salt
1/2 tsp black pepper
2 cans vegetable broth (or chicken or beef broth)
1/2 c. white wine (I use cooking wine - no temptation to drink it - but it's high sodium)

Put all the ingredients in your crock pot, stir, and set the crock pot on low for 8 hours. Or, put all the ingredients in a stock pot and cook on the stove on low heat for 2 hours.

Serves: many!

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