This is hardly a gourmet recipe, but it was super easy and tasted surprisingly great.  I assumed that since it was a throw-together dish using ingredients like “bullion” it would be “eh” at best (espcially since the vegetables had been sitting, pre-cut, in the refrigerator for at least 4 days).  It was not “eh.”  It was superb.


  • 2 cups water
  • 2 tablespoons chicken bullion
  • 1 small bowl pre-cut mixed fresh veggies (in this case, zucchini, carots, and peas)
  • 1 spoonful minced garlic (from jar in fridge)
  • 1 cup pre-cooked barley
  • 1 sprig fresh rosemary, chopped
  • 1 sprig fresh thyme, chopped
  • handful grated cheddar cheese, for topping

Heat water and bullion to a boil while chopping herbs directly into pot.  Add vegetables and simmer 5-10 minutes.  Add barley and return briefly to boil.  Spoon into bowls, add cheddar to garnish.

Surprisingly, this was totally satisfying.