- 4 medium russet potatoes
- 3 celery stalks
- 4 large carrots
- one medium yellow onion
- 1 cup of barley
- appx 1/2c chopped green onion
- enough water to cover
- your favorite spices/herbs (we used, Lawry’s Season Salt & a little Cavender’s Greek Seasoning) all to taste… be careful with packaged spices because they often have a lot of salt in them, so don’t add salt if you use them.
Because I wanted to let Justin have some time in the kitchen on his own, I didn’t butt in, but if I were making this, I would have added about 4 cloves of garlic in the beginning and some fresh herbs in the end. That’s only because I add garlic to everything and mine is only a variation, on his; the way Justin made it was really tasty and healthy and comforting on its own, and it was nice to have someone else’s kitchen sensibility in my bowl.
Wash & peel vegetables (you can leave the skins on if you want like we did, but i think next time we’ll peel the potatoes). chop into large chunks, cover with water and bring to a boil, simmer for 2 hours.
Serve with fresh, hot bread and a garden salad. Very satisfying for the beginning of Fall.