This is one of those soups that ends up tasting good even without really following a recipe. So I'm posting a very loose recipe.. you can add whatever leftover vegetable you have in the fridge, and it will probably taste fine. Serve it on a cold evening with toasted crusty bread and you have a yummy meal.
- 2 carrots roughly diced
- 1 large zucchini diced
- 1 cup kale, chopped
- 1/2 cup uncooked barley
- 1 green onion, chopped
- 4 cups (1 box) of low sodium vegetable stock
- basil for garnish
- handful of cherry tomatoes
To cook the barley, bring barey and water to a boil. Reduce the heat to low and cook for about 30 minutes. 1/2 cup uncooked barley will give you about 3/4 cup of cooked barley.
Sautee all the veggies in a bit of olive oil. Add salt, pepper, ground up cumin. I season pretty heavily because I love for my soups to have a peppery bite. Add the stock and the cooked barley and let it simmer for 15 minutes. Turn off heat and add the cherry tomatoes.
That's it! It's so hearty and satisfying that you will definitely want seconds. Toast up a piece of crusty bread on the side and enjoy!