Get the Recipe: Vegetable Barley Soup
Ingredients
- 2 to 3 tablespoons olive oil, or an oil or butter of your choice
- 2 medium carrots, thinly sliced
- 2 medium celery stalks, diced
- 1 small yellow onion, diced
- 2 small Idaho potatoes, diced (about 2 cups)
- 1 clove garlic, minced
- A pinch of red chili flakes, optional
- A pinch of nutmeg
- 7 cups vegetable broth, more or less depending
- ½ cup pearl barley
- 1 bay leaf
- salt and pepper, to taste
- 2 cups kale, thinly sliced
Equipment
- Large Pot or Dutch Oven
Instructions
- In a large pot or Dutch oven, heat olive oil over medium-low heat, add in the carrots, celery, onions, and potatoes. Sauté until the vegetables have slightly softened, 8 to 10 minutes. Add in the garlic, red chili flakes, nutmeg, and sauté for an additional 2 minutes.
- Stir in the vegetable broth, barley, and bay leaf and season with salt and pepper. Simmer covered until the barley is soft, about 30 minutes.
- Stir in the kale and simmer for several more minutes until it has wilted and is cooked through, 2 to 3 more minutes. Discard or compost the bay leaf . Taste and add salt and pepper, if needed.
- Ladle into your bowls and enjoy!
Calories: 270kcal, Carbohydrates: 46g, Protein: 6g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 1693mg, Potassium: 673mg, Fiber: 8g, Sugar: 7g, Vitamin A: 9335IU, Vitamin C: 40mg, Calcium: 120mg, Iron: 2mg