Shepherd’s Barley Soup

Ingredients:

1/4 onion, chopped (optional)

4 carrots, grated

2 parsnips, diced

1 tablespoon oil

2 quarts water

1 cup barley

1/3 teaspoon ginger, grated

1 teaspoon sea salt or 1 tablespoon natto miso

Parsley

Directions:

  1. Saute onion, carrots and parsnips in oil.
  2. Add water, barley and ginger. Simmer 90 minutes.
  3. Add salt or miso and simmer for 15 more minutes.
  4. Garnish with parsley.
  5. Serves 8.

Nothing in this document is intended as a substitute for your doctor’s diagnosis and/or treatment. This statement has not been evaluated by the FDA.

Recipe from “Healing with Whole Foods” by Paul Pitchford