Soup is easy to make, and it’s a great comfort food that can be made ahead and stored for several days in the refrigerator just waiting to be warmed up for a quick meal. This is a definite favorite in my house, and I love to use whatever vegetables I have on-hand to supplement the base ingredients.
Just use this as a starting point from which you can go anywhere you want to. Have some leftover zucchini? Dice it and toss it in at the final step!
NOTE: Because this recipe is part of my 7-Day Body Vacation Challenge, the quantities listed are per person. Adjust as-needed for the number of servings you want.
- 2 cups vegetable broth
- ¼ cup uncooked pearled barley
- 1 carrot, chopped
- ½ medium onion, chopped
- 2 cloves garlic, minced
- 1 stalk organic celery, chopped
- 1 cup kale, chopped
- 1 small turnip, diced into ¼” cubes
- 2 Tablespoons tomato paste
- ¼ cup cherry tomatoes, halved (optional)
- olive oil
- salt & pepper
- Cook barley according to package instructions and set aside, covered.
- In a soup pot, heat 2 Tablespoons olive oil over medium heat, Saute onions, carrots, turnip and celery for 5 minutes until onions become translucent and carrots have softened slightly. Add garlic and cook for an additional 60 seconds, stirring constantly.
- Stir in tomato paste until fully incorporated, then stir in vegetable broth and 2 cups of water.
- Add remaining ingredients, including cooked barley. Bring to a low boil, then reduce heat and simmer for 30 minutes.