Ingredients
Get a big soup pot, fill about 3/4ths of the way with water. Put it on high heat to boil. Peel, slice, and add the following in amounts suitable for the pot you're using:
Several Potatoes (I prefer Yukon Gold Variety)
1
Onion, diced (Vidalia works best)
1
to 2 Large Turnip (White w/Red on Top Variety)
1
to 2 ribs Celery, chopped
Small handful of Cilantro, chopped fine
Small handful of Dill, chopped fine
1/2
to 1 full can of tomato paste
1-3
cloves of garlic, peeled and chopped fine
Small handful of pearled barley (less is more for this!)
Very generous sprinkling of your favorite herbs - Basil, Rosemary, Thyme, Oregano, etc.
Directions
1.
Dump it in, starting with the tougher root veggies (carrots, parsnips, turnips, etc) first if you're prepping while the water is boiling. If planning on serving with pasta noodles, make them separate and add them to each bowl before serving; otherwise they soak up the broth like little sponges and you end up with stew. Trust me, the barley will thicken it up a bit and you won't need more thickener than that.
2.
I like it with a little fresh ground salt and pepper, and with a little pat of butter or a bit of romano cheese melted in. Yum!
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