Winter Vegetable Soup

Winter Vegetable Soup
Winter Vegetable Soup

This soup was made from vegetables in my garden.  The only things that were not from my garden were the barley, beans, and the Vegetable Better Than Bullion.  You can purchase the Better than Bullion at Cornucopia .Better than Bullion is an organic vegetable stock.  You use one teaspoon per cup of water.  I keep it in my freezer after I open it, then I take it out and thaw it for about 15 minutes, take out what I need and put it back in the freezer, it works great.  I always have it on hand .  It has the best flavor around,  If you are not vegetarian Better than Bullion has a great chicken stock as well that is made from roasted organic chickens.  I like the convenience of not having large cans or boxes. If you do not have a garden you should be able to get all of the produce at a local farmer’s market as they are in season right now. Feel free to substitute any green or beans as you see fit.

1 Sweet Onion Chopped

3 Cloves Garlic MInced

2 Tbl Olive  Oil

1 Cup Pearl Barley

3 1/2 Quarts Water

1 Bay Leaf (remove at end of cooking)

1 Tsp Freshly Ground Black Pepper

1 Tsp Celery Seed

3 Lg Collard Leaves Chopped (2 cups packed)

17 Lacinato Kale leaves (1 Cup Packed)

3 Sprigs Fresh Rosemary Chopped (1 Tbl)

2 Heaping Tbl Vegetable Better Than Bullion Base

1/2 Cup Chopped Fresh Parsley

1 Tbl Fresh Marjoram Chopped

1 Tbl Fresh Oregano Chopped

1 Tbl Fresh Lemon Thyme Chopped

1 Inch Piece dried Ancho Chili (remove at end of Cooking)

2 Cups Sliced Carrots

4 1/2 Cups Broccoli and Cauliflower Florets

15 Oz Cannellini Beans (if using canned, rinsed and drained)

1.  Saute onion, garlic and barley in olive oil over medium  to medium low heat until onion is almost transparent.  About  5 minutes.

2.  Add water, Celery Seed, Black Pepper, Ancho Pepper, Better Than Bullion, Bay Leaf, Oregano, Marjoram, Parsley, Lemon Thyme and Rosemary and simmer for 30 minutes until barley is close to done.

3.  Add Collards, Kale and Carrots. Cook for 15 minutes or until carrots are tender.

4.  Add Broccoli and Cauliflower. Turn up heat and  let the soup get hot enough that you see steam rising off of the top then turn it off.  Immediately scoop it out into bowls or into container to freeze for later.  Do not let it boil or leave in the pot or the broccoli and cauliflower will get mushy. You want the vegetables to maintain their integrity.

5.  Enjoy! You can change it up with the many different vegetable that are in your garden right now.  I also like lentils in my soup as well.  You can also trade out potatoes for the barley.  I just use what I have on hand, that is the joy of soup.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: