Barley stew
- 150 g pearl barley
- Salt
- 300 g Carrots
- 250 g Parsley roots
- 500 g Broccoli
- 1 large onion
- 1 EL Oil
-
1 TL dried marjoram - 1 can (s) (850 ml) tomatoes
- 1 EL Instant vegetable broth
- 4 Wiener Sausages
- black pepper
- Marjoram
50 minutes
easy
- 1.
- Soak the pearl barley in cold water overnight. Pour off the water. Put pearl barley and 1 liter of water in a saucepan, season with salt, cover and simmer for approx. 40 minutes. Clean, peel and wash the carrots and parsley roots. Cut the carrots into large sticks and slice the parsley roots. Clean, wash and cut the broccoli into florets. Peel and dice the onion. Heat the oil in a large saucepan with the onion in itsauté. Add the carrots, parsley roots and marjoram and sauté briefly. Add tomatoes and pour in 750 ml of water. Bring to the boil, stir in the stock and simmer covered for approx. 5 minutes. Add broccoli and cook for another 10 minutes. Cut the sausages into slices. Drain and drain the pearl barley. Add both to the soup and season with salt and pepper. Serve garnished with marjoram
- 2.
- Waiting time approx. 12 hours
1 person approx.:
- 570 kcal
- 2390 kJ
- 23 g protein
- 32 g fat
- 42 g carbohydrates
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