Vegetable Barley Soup Recipe

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 cup celery, chopped small
• 6 garlic cloves, roughly chopped
• 3 cups (8 oz) mushrooms, cut into small pieces
• 1 cup carrots, sliced in quarters or 1/2 moon slices
• 1 tablespoon fresh rosemary, minced (or 1 1/2 teaspoons dried)
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried) or use oregano
• 2 tablespoons tomato paste
• 2 teaspoons dijon mustard
• 1/2 teaspoon smoked paprika
• 1- 1 1/2 teaspoons salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 cup pearled barley *see notes
• 5 cups vegetable broth, or chicken broth (use a flavorful broth or add bullion)
• 1 tablespoon soy sauce
• 2 bay leaves
• 2 cups Swiss chard, chopped (or kale, spinach)
• 1/2 cup fresh parsley, chopped
• 1- 2 teaspoons sherry vinegar (or red wine vinegar- a little sharper so start with 1 teaspoon or try champagne vinegar, or lemon juice
• Garnishes- feel free to top with more parsley, a drizzle of olive oil, or parmesan or pecorino cheese.

Instructions

1. 1

   Sauté: In a Dutch oven or large pot, add olive oil, sauté onions and celery over medium high heat for about 5 minutes until onions are fragrant and lightly golden. Stir in the mushrooms and garlic, sauté for another 3 minutes- stirring frequently, let the moisture mostly evaporate.

2. 2

   Season: Add rosemary, thyme, carrots, tomato paste and dijon mustard. Mix in to incorporate. Sprinkle in smoked paprika, salt, black pepper, barley, broth, soy sauce, bay leaves, and chard (if using spinach, add in with parsley in step 4).

3. 3

   Simmer: Bring to a boil, turn down to a simmer. Cover and cook for 40 minutes.

4. 4

   Finish: Add parsley. Taste- adjust salt and pepper. Add vinegar to balance and brighten.