It’s cold and rainy here today, and the only thing that I wanted was a big bowl of soup. As a matter of fact, I actually did all of my running around yesterday, just to insure that I could stay in my pajama pants for the majority of the day. 🙂 So Alex and I have been watching football and snacking, and now I’m closing out the evening with this baby. I’ve used my favorite mirepoix base for this simple soup and I added in some potatoes and pearl barley to make it a bit hearty. I also threw in some kale because it felt like the right thing to do, but as usual, use whatever veggies you have on hand. This is another one of my soups, that has the tendency to soak up all of the liquids, so you may have to add in some more near the end depending on how thick you like your soup to be, so adjust accordingly.
Recipe: Serves 3 – 4
1/2 cup of Pearl Barley
2 Carrots (Sliced)
1 – 2 Stalks of Celery (I like mine finely diced)
1 small Onion (Diced)
2 small Potatoes (about 2 cups/Diced)
7 cups of Vegetable Broth (more or less depending)
2 cups of Kale (cleaned/cut off rib/cut into bite size pieces)
2 – 3 tablespoons of Olive Oil (or an oil or butter of your choice)
1 Bay Leaf
1 clove of Garlic (minced)
A pinch of nutmeg
A pinch of Red Chili Flakes (optional
Sea Salt/ Pepper to taste
In a large pot, heat olive oil on a low to medium heat, add in carrots, onions, potatoes, and celery. Sauté for about 5 – 10 minutes, then add in garlic, red chili flakes, nutmeg, and sauté for an additional 2 minutes. Then add in bay leaf, barley and vegetable broth and simmer covered for about 35 minutes or until the barley is soft. In the last 5 minutes of cooking time, remove bay leaf and stir in your kale. Taste and add sea salt/pepper as needed.
Ladle into your bowls and enjoy!