October 02, 2018

Italian Vegetable Barley Soup

Serves 8

1 cup pearled barley (I used 1/2 cup quick barley and skipped first paragraph of the recipe)
3 tablespoons olive oil
1 medium onion, finely chopped
2 stalks celery, finely chopped
3 medium carrots, finely chopped
1 red, yellow or orange bell pepper, chopped
1 small zucchini, diced
1 small yellow squash, diced
1 bag (10-ounce) angel hair coleslaw (or approximately 3 cups finely shredded cabbage)
3 cloves garlic, chopped
6 cups vegetable, chicken or beef broth (or more if needed)
2 cups tomato or vegetable juice
1 can (14.5-ounce) petite diced tomatoes
2 tablespoons Italian seasoning
1/4 cup chopped fresh parsley
Freshly ground black pepper, to taste

Bring a saucepan of water to a boil.  Add 1 teaspoon salt to the water, add the barley and boil until the barley is tender but still al dente.  Drain through a sieve and set aside.

Heat olive oil over medium-high heat in a Dutch oven or large pot.  Add the onion, reduce heat to medium and cook, stirring often 5-6 minutes or until onion begins to soften.  Add the celery and carrots and cook another 5-6 minutes.  Add bell pepper and cook 2 minutes,

Add zucchini, yellow squash, coleslaw mix, garlic, broth, juice, tomatoes and Italian seasoning (I added quick barley at this point).  Bring to a boil, reduce heat to low, cover slightly and simmer until vegetables are tender, approximately 25-30 minutes.  Add the barley, parsley and salt and pepper to taste.  Adjust seasoning as desired. I served with a dollop of sour cream. 

Recipe comes from From a chef's kitchen

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