Vegetarian pearl barley soup

Ingredients for 4 servings:

• 1 cup pearl barley
• 1 onion(s)
• 2 carrots
• 1 small leek(s)
• 8 cups water
• 4 m.-sized potatoes
• 1 tsp salt
• pepper
• nutmeg
• Sweet cream butter or oil for sautéing
• 2 tsp parsley, chopped

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

for histamine intolerance, healthy and delicious stew

To measure, use a coffee cup with a capacity of approximately 125 ml. Finely chop the onion and sauté in a little fat. Then add the finely chopped carrots and sauté briefly. Then add the finely chopped leek and sauté briefly. Fill everything with 8 cups of water, add 1 cup of pearl barley and 1 teaspoon of salt. Let the stew simmer for 20 minutes, stirring occasionally. Peel and dice the potatoes, add to the stew and simmer for another 20 minutes, seasoning with salt if desired. Finally, stir in the chopped parsley and let it stand for 5 minutes. Note: I am careful with spices, as they are often not well tolerated in people with histamine intolerance (HI). If you don’t have problems with them, you can also season with a little vegetable broth (preferably yeast-free for HI) or add a little more pepper. However, I don’t think that’s absolutely necessary; the stew tastes delicious without it. I use sweet butter as the fat, as it’s the best tolerated.