Vegetable Barley Soup

This one is for all of my friends who are buried in six feet of snow with another couple of feet still to fall. Of course, the soup tastes just as good when the temperature is 80. This soup can simmer for longer and makes the whole house smell like a wonderful meal is on the way. It is a good excuse to make another loaf of the rustic bread.

If you are lucky enough to have leftovers, it will taste even better on the second day.



1 quart water
1/2 cup pearled barley
3 garlic cloves, pressed
1 tablespoon dried dill
1 bay leaf
1 14-ounce package frozen Fordhook lima beans
2 14-ounce cans vegetable broth
1 medium onion, diced
2 large stalks celery, diced
1 large potato, peeled and diced
2 medium carrots, peeled and chopped
1 tablespoon paprika
salt and ground black pepper to taste

In a 5-quart saucepan, combine water, barley, garlic, dill and bay leaf. Over medium heat, bring to a boil, cover and lower the heat so it simmers for an hour or so. Add lima beans and cook for another 30 minutes.

Meanwhile, pour 1 can vegetable broth into a skillet along with the diced vegetables and cook for 4 to 5 minutes. Stir in the paprika, salt and pepper.

Stir the cooked vegetables from the skillet into the barley in the saucepan and cook another 30 minutes or so, adding the second can of broth if the soup needs more liquid.