| 18 | 80 | 194 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 1 h | 8 |
| 3 potato | Potato |
| 3 medium | Carrots |
| 1 parsnip(s) | Parsnip |
| 2 medium | Rutabaga, Swedish turnip, raw |
| 1 large | Yellow onion (Yellow or White) |
| 5 clove(s) | Garlic |
| 227 gm | Barley, dry |
| 4 cup | Vegetable stock/broth (Low sodium) |
| 4 cup | Water |
| 2 green onion (stem) | Spring Onion (s) |
| 1/2 bunch | Parsley, fresh |
| 1 sprig | Rosemary, fresh |
| 2 leaf | Sage, fresh |
| 2 leaf | Bay leaf |
| 1 1/2 tbsp | Cornstarch |
| 1 tbsp | Thyme, fresh (Or 1 tsp dried) |
| 2 tsp | Salt |
| 1 tsp | Black pepper (Generous Twists) |
1. Rinse all fresh veggies and herbs to remove dirt and debris.
2. Chop potatoes, rutabaga, carrots, and parsnips into small chunks.
3. Dice onions and garlic into small pieces.
4. Add chopped veggies to a large soup pot with fresh herbs, spices, vegetable broth , and water.
5. Cook on medium/low heat for 50 minutes or until carrots, potatoes, rutabaga, and parsnips are soft and tender, but not mushy. Or cook in slow-cooker for 4–5 hours.
DELICIOUS WITH: Fresh parsley or chopped green onions on top.
| Grain | 1.5 |
| Vegetables | 2.7 |
