Vegetable Barley Soup

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.

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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
  1. 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.

Adapted from Glow Kitchen