Preparation time 30 minutes
Cooking time 60 minutes
Cost per serving 34¢
Storage 3 days in the fridge. Can be frozen.
Kitchen tools Large pot, cutting board, sharp knife, measuring cups and spoons, wooden spoon, ladle.
This original recipe was developed by Extenso—the Université de Montréal reference centre on human nutrition.
2 L (8 cups) chicken broth
1 L (4 cups) diced vegetables of your choice (onion/leek, carrots, rutabaga, green or yellow beans, cabbage, corn, green peas, celery, bell peppers, etc.)
1 can (796 ml) diced tomatoes
10 ml (2 tsp) dried herbs of your choice (oregano, thyme, parsley, basil)
60 ml (¼ cup) pearl barley
15 ml (1 tbsp) mustard powder (optional)
Salt and pepper to taste
- In a large pot over medium-high heat, bring the chicken broth to a boil.
- Add vegetables, tomatoes, herbs, barley and mustard powder. Add salt and pepper. Mix.
- Bring to a boil, lower heat and simmer gently for 20 minutes.