Kitchen Sink Vegetable Barley Soup
User Reviews
5
6 reviews
Excellent
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6
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Course
Main Course
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Cuisine
American
Kitchen Sink Vegetable Barley Soup
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Kitchen Sink Vegetable Barley Soup is not only bursting with barley and good-for-you vegetables, it's a flavorful bowl of cold weather comfort food. I call it Kitchen Sink Vegetable Soup, because I practically clear out the fridge and use everything but the kitchen sink when I make it!
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Ingredients
- 4 tbsp butter
- 1 yellow onion diced
- 1-2 carrot sliced
- 1-2 celery sliced, stalks
- 3 garlic minced, cloves
- 1 tsp. thyme dried
- 1 russet potato cubed, large
- 3 cups curly kale chopped
- 2 quarts vegetable broth
- 14.5 oz diced tomatoes fire-roasted, canned
- 1 1/2 tbsp. bouillon Better than Bouillon brand, organic vegetable or roasted chicken flavor
- 1 bay leaf dried
- 1/3 cup pearl barley
- salt
- black pepper
- Italian parsley garnish, chopped
- Parmesan Cheese garnish
Instructions
- In a large stock pot, sauté onion, carrot, and celery in butter for about 6-7 minutes, stirring often so the veggies don't burn. Add the garlic and dried thyme and sauté for another minute, then add the potato, kale, stock, tomatoes, bouillon, bay leaf, and barley. Bring to a boil and let the bouillon paste dissolve, then taste for needed salt & pepper. Reduce heat to medium-low and simmer for about 40 minutes or until the vegetables have softened and the barley is tender.
- When you serve the soup, sprinkle chopped Italian parsley on the top and finish with a grating of parmesan cheese. Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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