Vegetable barley soup (vegan)

Vegetable barley soup 2

It’s no secret we love soup here on Emmet Street. (Need proof? Here’s Exhibit A, Exhibit B and Exhibit C.) It’s easy to make, filling and (usually) a budget conscious way to fill our tummies.

This vegetable soup is one I make a lot and I never get tired of eating it. It has my favorite fruit that is used as a vegetable (tomatoes) and flavors: garlic, oregano and basil. Viva l’Italia! 

The recipe below makes a big batch, but if your mathiness is good, I’m sure you can cut it down to make a smaller number of servings. (I figure if I’m going to the trouble to make this soup I might was well make a big batch–it freezes well. Cook once, eat 10 times!)  

This Sunday, April 6, is National Fresh Tomato Day; why not make a pot of this soup to celebrate? It will warm your belly and your soul.

Vegetable barley soup

Vegetable Barley Soup

Makes 10 servings (about 2 c. each)

1 c. onion, diced

1 c. carrots, diced

4 cloves garlic, thinly sliced

2 c. cabbage, diced

8 oz. kale, stems trimmed

2, 32 oz. containers low-sodium vegetable broth

1, 28 oz. can low-sodium diced tomatoes

1/2 c. uncooked pearled barley

2 c. water

1 medium zucchini, cubed

8 oz. container mushrooms, sliced

1 T. dried basil

1 T. dried oregano

Salt & pepper, to taste

Cook onion, carrots and garlic over medium heat until they start to soften (about 10 minutes). Add broth, water, cabbage, kale, tomatoes, and barley. Bring to a boil. Reduce reduce heat and add basil and oregano. Cover and simmer for 30 minutes. Add zucchini and mushrooms and simmer 15 minutes longer, or until zucchini is tender. Add salt and pepper to taste.