Swiss Chard Barley Broth
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- 1-2 tsp. Anise seed, ground
- 1 Tbs. coconut oil
- 6-8 cups Water
- 1 cup Pearl Barley
- 2 cups Onions, diced
- 2 cups Chard, chopped
- 1 cup Carrots, cubed
1)Heat the coconut oil in a medium soup pot. Add the chopped onions and sauté until golden, then add carrots and sauté for 3-4 minutes longer, stirring often.
2)Pour the water into the soup pot, add the pearl barley and bring soup to a boil.
3)Lower heat once boiling, and let simmer for 15 minutes. Remove from heat then add chard and anise seed.
4)Stir well, cover pot and let stand for 5 minutes before serving.