Vegetable Barley Soup is packed with vegetables and barley in a tomatoey broth that’s both healthful and soul-satisfying!
One thing I love most about fall is that it’s also soup season! The soup-making process alone is therapeutic but slurping a steaming bowl of such goodness is like giving your soul a warm hug.
A personal chef client left me a voicemail some years back about soup which I’ll never forget.
She had had a really bad day. One of the menu items I prepared for her on my last visit was a soup. On the day she called, I recall the weather was cold, rainy and simply awful. Her voice cracked in the voicemail as she told me how much having that soup to come home to meant to her and then said, “It feels as though somebody loves me.”
Cue the tears on my end of the phone!
My clients tell me one of the reasons they need a personal chef is because they will go to the grocery store or farmer’s market and stock up on gorgeous produce with great intentions of eating healthfully all week. Life happens and by the end of the week, they end up with uneaten produce that’s not all that gorgeous anymore. I’m embarrassed to admit this, but the same thing happens to us and I cook for a living! So, one Saturday night after a busy week, this veggie-packed soup was born.
I prefer to cook the barley separately and add it to the soup at the end. To save a step, you may wish to cook the barley right in the soup. However, the barley will absorb some of the liquid and the starch will thicken the soup, so you may want to have some extra broth on hand.
As with most soups, they taste better the next day after all the flavors have gotten to know each other. So, make a bit pot of this vegetable barley soup and reheat as needed. Freeze it or share it with a friend who needs a some TLC.
Go forth and hug a soul!