Vegetable Barley Soup

Vegetable Barley Soup

This soup was a random concoction of the vegetables we earned for helping at the community garden.  The shapes and sizes of the veggies were also random, as the kids all helped chop.  Use whatever you have on hand or follow this recipe, as works for you. Use organic or local when possible. It will turn out to be a nourishing and delicious soup.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish, Soup
Servings 4 2 cup servings

Ingredients
  

  • 6+ cups water adjust if needed based on volume of veggies
  • 2-3 cubes vegetable bouillon
  • 1 1/2 cups rinsed barley
  • 1 large yellow onion diced
  • 1 large sweet potato diced
  • 2-3 carrots diced
  • 3 medium tomatoes chopped
  • 1 large zucchini chopped
  • 1 head broccoli cut into small pieces
  • 4 large leaves of kale torn/shredded into small pieces
  • 1-2 tbl Italian herb blend or Herbs de Provence to taste
  • salt to taste
  • pepper to taste

Instructions
 

  • Boil water and bouillon in large pot on stove. Chop vegetables about 1/2-" thick. Add barley, onion, carrot and sweet potato to water and bouillon. Cook for about 20 min. Add remaining veggies (except kale), herbs, salt and pepper. Cook until nearly tender. Add kale right at the end.

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