Vegetable and Pearl Barley Soup
This could be your community snack at school or at home.
2 Large Onions
10 cloves garlic
2 Vegetable boullions
Vegetables brought by the children ( I always add spinach leaves, rich in iron )
1 1/2 cup of Pearl Barley
1-2 tsp Tamari Sauce ( for seasoning )
In the bottom of a large soup pot, sauté the chopped onions, and the garlics in olive oil for a minute. Add the bouillions, mash the cubes and stir.
With the children’s help, start to chop the vegetables. Set a chopping station, with cutting boards, peelers and small knives for each child and three bowls: whole veggies, cut veggies and remains. You can prepare a few veggies for the children: cut into 2 inches long stripes of veggies.
Saute the chopped vegetables and the barley in the oil for a couple of minutes.
Add water to cover vegetables and bring to a boil.
Simmer over medium heat and check for seasonings. If it would be necessary, just add Tamari Sauce. Cook until barley is tender.