I know it's June, but Chicago is still cold and I decided to make a big pot of Vegetable Barley soup this week. The soup is so easy to prepare, that posting the recipe is somewhat embarassing. That said, guests are always asking me how to make this, and I'm not one to be stingy with recipes! By the way, kids love this. I think it's the combination of noodles and corn, at least that's the case in our household.
Vegetable Barley Soup
1 large onion, chopped
3-6 cloves garlic, chopped
1 cup barley
8 cups broth
4 cups water
small can tomato paste
3/4 cup elbow macaroni
10 oz frozen mixed vegetables
(I really like the organic mix from Costco)
small bunch kale, chard or spinach, chopped (optional)
small bunch dill, minced (I use kitchen shears for this)
cayenne and/or tabasco to taste
salt/pepper to taste
1. Heat olive oil in soup pot and saute onion until translucent
2. Add barley, broth, water, tomato paste
3. Bring to boil and cook on medium-high for about 1 hour (until barley is tender)
4. Add pasta and continue to cook until pasta is tender
5. If using the optional greens, use a separate pan to saute them in olive oil and add them to the soup with the pasta
6. Add dill and seasonings
Fresh dill is what makes this recipe so delicious, but I think dried would be ok. You can also substitute split peas for some or all of the barley. The soup is very filling. If we are having it for dinner, I usually just make some cornbread and/or salad to go with it. It makes great leftovers, but the pasta does get a big mushy with time. Plan to add some extra broth or water when reheating too. Enjoy!!
