I don’t know about you guys but I am obsessed with soup during these colder months. Such a filling and delicious way to pack a bunch of veggies into your day and is almost therapeutic to make on a cold, rainy night. Not to mention, it is great for leftovers and freezes amazingly for future meals. Something about the addition of the potatoes really completes this soup for me, the soft yet hearty texture is everything that makes a balanced, sublime soup.
ingredients:
¼ cup barley
1 small Russet potato, diced
2 medium carrots, peeled and diced
3 celery stalks, diced
A handful of shiitake mushrooms, diced
1 small onion, diced
4 garlic cloves, minced
1 (14.5 oz) can diced tomatoes
Kale, chopped
Splash of Worcestershire sauce
5 cups vegetable broth
2 teaspoons oregano
Salt, to taste
Black pepper, to taste
Bring ¾ cup of water to a boil in a small pan, add in barley and bring to a summer; cook until tender. Place cooked barley to the side.
Bring a large pot to medium heat, add in a splash of olive oil. Add in onions and sautée until tender, 3-5 minutes. Add in carrots, celery, and garlic and cook until soft but not tender. Season with salt and pepper to taste.
Add in mushrooms and a splash of Worcestershire sauce and cook for additional 2-3 minutes. Add in the potatoes and let cook down for 3-5 minutes. The potatoes, will do most of their softening while boiling once the broth is in, allowing the potatoes to absorb all that flavor. Then add the diced tomatoes in their juice, vegetable broth, and oregano. Bring to a boil, then reduce to a simmer for 10-15 minutes. Cover with lid.
Chop and add in kale, stirring it in to completely combine with the soup mixture. Once kale is tender but not limp, add in barley and season with salt and pepper.
Most importantly, enjoy! If you try this recipe, tag me @samanthasplate_ on Instagram! 🤍
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