Kitchen Sink Vegetable Barley Soup
Kitchen Sink Vegetable Barley Soup is not only bursting with barley and good-for-you vegetables, it's a flavorful bowl of cold weather comfort food. I call it Kitchen Sink Vegetable Soup, because I practically clear out the fridge and use everything but the kitchen sink when I make it!
Ingredients
- 4 tbsp butter
- 1 yellow onion diced
- 1-2 carrots sliced
- 1-2 celery stalks sliced
- 3 garlic cloves minced
- 1 tsp. dried thyme
- 1 large russet potato cubed
- 3 cups chopped curly kale
- 2 quarts 8 cups chicken or vegetable stock
- 14.5 oz can fire-roasted diced tomatoes
- 1 1/2 tbsp. Better than Bouillon Organic Vegetable or Roasted Chicken Flavor bouillon
- 1 dried bay leaf
- 1/3 cup pearl barley
- salt & pepper
- chopped Italian parsley garnish
- parmesan cheese garnish
Instructions
- In a large stock pot, sauté onion, carrot, and celery in butter for about 6-7 minutes, stirring often so the veggies don't burn. Add the garlic and dried thyme and sauté for another minute, then add the potato, kale, stock, tomatoes, bouillon, bay leaf, and barley. Bring to a boil and let the bouillon paste dissolve, then taste for needed salt & pepper. Reduce heat to medium-low and simmer for about 40 minutes or until the vegetables have softened and the barley is tender.
- When you serve the soup, sprinkle chopped Italian parsley on the top and finish with a grating of parmesan cheese. Enjoy!
Tried this recipe?Let us know how it was!