As it continues to rain and snow, the comfort of the indoors is only magnified by a warm, broth soup with the aromas and textures of tomato, barley, beans, kale, and herbs. The combination infuses my body with nutrients and fills me up just right. I hope you enjoy this vegetable barley soup. Feel free to sub in your favorite beans, grains, greens, and herbs to customize the recipe to your tastes.
Vegetable Barley Soup
- 2 cups uncooked barley
- 2 cups kale leaves (pieced)
- 1 can kidney beans (drained & rinsed)
- ½ cup chopped dried tomatoes
- ½ cup chopped cauliflower
- 1 carrot (shredded)
- 1 scallion (chopped)
- 1 stick celery (chopped)
- 1 long green bell pepper (chopped)
- 1/2 red bell pepper (chopped)
- 1/4 cup chopped fresh dill
- 1/2 onion (chopped)
- 2 cloves garlic (diced)
- 2 tablespoons tomato paste
- 2 teaspoons cumin
- 1/4 teaspoon sweet paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 6 cups hot water
- Put all the ingredients into a deep pot and bring to a boil. Stir so that all the ingredients are evenly combined. Once boiling, reduce heat to a simmer and cook with a lid for 45 minutes to an hour until all the ingredients are soft to the bite. If it becomes thicker than your liking, add more water.
