Vegetable Barley Soup with White Beans
 
Prep time
Cook time
Total time
 
Kale, white beans and barley combine with other vegetables for a perfect one-pot winter meal.
Category: Soup
Yield: 6 servings
Ingredients
  • 2 Tbsp olive oil
  • 1 medium onion, diced
  • 4 medium carrots, chopped
  • 2 ribs celery, chopped
  • 6 ounces white or cremini mushrooms, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp dried parsley
  • 1 Tbsp balsamic vinegar
  • 3½ cups vegetable stock
  • 1 cup quick-cooking barley
  • 1 can cannellini (white) beans, rinsed and drained
  • 3 cups kale, chopped
  • Salt & pepper to taste
Instructions
  1. Heat olive oil in a large stockpot over medium heat. Add onions, carrots, celery, and mushrooms and saute, stirring occasionally, until onions are translucent and celery and carrots are softened (about 10 minutes).
  2. Add garlic, tomato paste, dried herbs, and balsamic vinegar and saute for another 1-2 minutes, until garlic and herbs are fragrant. Add stock, barley, and beans and bring to a simmer. Cover and simmer until barley is cooked, 10-12 minutes. If the barley has absorbed too much liquid, add a bit more. Add kale and simmer for another 5-6 minutes. Add salt and pepper and serve hot.
Notes
If you can't find quick-cooking barley, white rice or Israeli couscous make good substitutes. You can also cook regular barley in a separate pot and add to the soup at the end - just slightly reduce the amount of stock.
Recipe by Baked In at https://www.baked-in.com/2014/01/27/vegetable-barley-soup/