It’s been a weird fall. It started out warm, got colder, then warmer. There were snow flurries one day. And now it’s just rainy. And the whole time, since before Halloween, Macy’s has had their holiday decorations up, which just makes things confusing. Especially for my menu planning. (Which, admittedly, hasn’t really happened at all this fall anyway.)
So, I’ve been holding out. Through September and October I waited for that perfect day that begs for this soup to be made. Finally, finally it has come. It was worth the wait.
If I had to choose a soup that is my all-time favorite to make, this would be the winner. First, it’s easy. Unbelievably, makes-you-think-you-missed-a-step, just plain easy. You put everything in a pot and it simmers. That’s it. Ninety minutes later (yes, it takes awhile, but you don’t need to do anything in those 90 minutes except just let.it.be) you will have the most delicious, hearty, warm-you-from-the-inside-out vegetable soup you have ever had. Promise.
Vegetable Barley Soup
Yield: 8 servings (about)
2 quarts vegetable stock (or chicken stock)
1 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 can (14.5 oz) diced tomatoes with juice
1 can (15 oz) garbanzo beans, drained
1 onion, chopped
3 bay leaves
1 teaspoon garlic powder
1 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon dried curry powder
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1. Add the barley, carrots, celery, tomatoes, garbanzo beans, onion, and bay leaves to a large pot. Pour vegetable (or chicken) broth over vegetables. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.