Friday, October 8, 2010

Great Fall Family Recipe - Vegetable Barley Soup

 For Coven last night, I made a tasty & flavorful vegan/vegetable barley soup.  It was really gratifying to see folks enjoying it so much!

I modified the original recipe that I found here:

2 quarts vegetable broth
1 1/4 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 bell pepper, red or green, or yellow

1 (28 ounce) can diced tomatoes with juice
2 small green squash, sliced or chopped
1 (15 ounce) can garbanzo beans, drained
1/2 onion, chopped
3 - 4 bay leaves
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon curry powder
1 teaspoon paprika
2 teaspoons of Balsamic Vinegar
2 teaspoon white sugar (very important to smooth the "bite" from the Balsamic Vinegar

1.    Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, squash, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Balsamic Vinegar. Bring to a boil, THEN cover and simmer over medium-low heat for 90 - 100 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.

Mangia e statti zitto!


  1. I can leave the squash out of this, right? Squash causes unwanted mayhem with my husband. I mean, I love the stuff, myself, but hubby doesn't process it well. Looks good.

  2. Absolutely you can leave the squash out of it. To retain the "think and chunky" consistency, I'd add some other seasonal veggie that he can eat. What about trying some eggplant? I would think that would go very well!