I decided to make this soup after picking up my CSA box and looking in my fridge to see leftovers. In the fridge was a bag of leftover crudites from New Year's, a red onion from a friend's garden, squash and kale from the CSA, and broth and barley from the well stocked pantry. No matter how you come to this find the ingredients, make it and enjoy. This recipe is vegetarian but can be made using chicken or beef stock if you have that on hand. I like to make large batches of soup so I can give it away to friends or freeze it for future use. This recipe can be cut in half to make less. I use organic ingredients in this soup but conventional is OK too.
Makes 4-5 quarts
Ingredients:
1/2 red onion or 1 small white onion, small diced
2 celery stalks, diced
3 carrots, diced
3 cloves garlic, minced
3 TBS tomato paste
20 cherry tomatoes, quartered
1/2 cup chopped broccoli
96 oz low sodium vegetable broth, canned, boxed or homemade
2 cups pearl barley (1.5 cups if you like a thinner soup)
1 Parmesan cheese rind
2 bay leaves
1/2 tsp dried Marjoram
1/2 tsp dried Italian seasoning
1 TBS kosher salt
1 tso fresh ground black pepper
Here's how:
In a large soup pot, saute on medium heat the onion, celery and carrots for 7 minutes.
Add the garlic, saute for 1 minute.
Add the tomato paste and cook it in for 1 minute.
Add the remaining ingredients.
Bring the soup to a boil.
Once it boils, lower the heat to a simmer and cook for about 30 minutes, until the barley is soft.
Remove the bay leaves and cheese rind.
Serve.
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