8 cups chicken broth (or more)
2 onions, sliced
4 heads of garlic
1 celery stalk, with leaves
1 - 28 oz can diced tomatoes
1/4 cup black beans
1 cup frozen peas
1 cup barley
Then set aside.
Heat a couple of tbsps olive oil in a soup pot. Add onions and cook until lightly browned. Remove to a bowl. Add the broth and garlic.
Purée in a food processor in batches, putting the purée back in the soup pot as you go. Add bay leaf.
You could have the soup at this point and call it Roasted Garlic and Onion Soup, but let's add more stuff.
Add sliced carrots, celery, canned tomatoes, and black beans to the purée. Heat to boiling and add barley. Cook as per package directions. Mine cooked in 45 minutes.
Remove bay leaf. Add peas.
Nourishing barley is supposed to be good for your blood pressure as well as digestive complaints.
Garlic helps to boost your immune system so great to ward off colds. And this is something else I read about garlic.
The basic garlic and onion soup recipe was found here: