Vegetable Barley Soup Recipe

A spicy blend of vegetables and grains. We like it this way, but those with a more gentle palette may need to reduce the pepper and hot sauce.

Ingredients

1/2 cup pearl barley
1 tbsp olive oil
1 cup green peppers
1/2 cup diced celery
1 cup grated carrots
6 cups water
1 Bay leaf
1 tsp celery salt
1 tsp paprika
1 1/2 tsp pepper (or to taste)
1 tsp salt
1/2 tsp turmeric
14 1/2 oz petite diced tomatoes
1 cup tomato puree
15 1/2 oz kidney beans, drained and pureed
1 pound frozen mixed vegetables (corn, carrots, green beans, and lima beans)
2 tbsp sugar
1 tsp basil
2 tsp oregano
2 tbsp hot sauce (or to taste)

Directions

Rinse barley and boil in a large amount of water over high heat for 30-40 minutes. Drain and rinse. Set aside.

In a soup pot, saute green peppers, celery, and carrots in olive oil for several minutes over medium heat. Slowly add water. Add bay leaf, salt, pepper, celery salt, paprika, and turmeric. Bring to a boil. Reduce heat to medium and simmer for 30 minutes.

Puree the kidney beans in a food processor or blender. (These will thicken the soup.) Add pureed beans, mixed veggies, tomatoes and tomato puree to soup, along with the remainder of the seasonings. Simmer for one hour on medium until flavors are mixed and veggies are tender.

Makes 15 servings.

Nutrition Facts: Serving Size (1 cup) 228.3g, Calories 175, Total Fat 1.5g, Saturated Fat 0.2g, Cholesterol 0mg, Sodium 239mg, Total Carbohydrates 32.9g, Dietary Fiber 8.1g, Sugars 5.4g, Protein 8.9g, Vitamin A 59%, Vitamin C 25%, Calcium 5%, Iron 17%

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