For the last seven days or so, we have had what California would call a "colder week." Now I am not complaining or anything, as compared to most parts of the country our cold spell is a heated day for them. We have had some rainy and cooler days, and nothing is better than cooking a fresh, hearty soup from scratch. This is by the far the easiest preparation with a huge benefit. This is a must try! Enjoy with grilled cheese or fresh bread or a side salad. I prepared the soup in a large dutch oven pot or you can use a large soup pot as well. This is a perfect opportunity to use fresh, organic ingredients picked up from your local farmers market (which I did!!)
Ingredients:
- 1 cup frozen peas
- 2 stalks of celery, chopped
- 2-3 large carrots, chopped
- 1 onion, chopped
- 1 (15 ounce) can of diced tomatoes with the juice; I used one with basil, garlic and oregano
- 1 cup uncooked barley
- 2 quarts vegetable broth
- 1 zucchini, chopped
- 3 bay leaves
- 1 teaspoon garlic powder
- 1 teaspoon white sugar
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce; I used a vegan one
Instructions: Pour the vegetable broth into the pot. Add the barley, carrots, celery, tomatoes, onion, peas, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium heat for 90 minutes. Remove bay leaves before serving!
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