Fare With A Flair: Vegetables star in this soup

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Soup-making continues to be one of my favourite things to do in the kitchen

Whether it’s a quick version I prepare when I come home from work or a recipe on which I spend more time on a Sunday, there’s just so much flexibility and creativity.

Soups also are a fabulous way to incorporate seasonal vegetables. Local market stands are chock full of great vegetables.

This vegetarian soup showcases barley, an economical, nutritious grain which is easy to cook. I regularly cook up a large batch to freeze in one- or two-cup containers so I can easily add them to soups and stews. I prefer pot barley for its better nutritional value and slightly denser texture.

In addition to local sweet potatoes or carrots, this recipe uses onion, celery, green beans, cauliflower and kale or spinach. I’ve provided an additional list of potential vegetables for this soup after the recipe.

Have fun making soup this fall and savour the wonderful flavours.

Vegetable and Barley Soup

(Serves 6)

3 tbsp. (45 ml) butter or vegetable oil

1 cooking onion, diced

2 ribs celery, diced

2 c. (500 ml) diced carrot or sweet potato

4 c. (1L) vegetable stock

2 cups (500 ml) water

1 -19 oz. (398 ml) can diced tomatoes

1 c.  (250 ml) sliced green beans

2 c. (500 ml) cauliflower florets

1 c.  (250 ml) cooked pot barley

2 c. (500 ml) spinach or kale

2 tbsp. (25 ml) chopped parsley

Directions:

1. In a soup pot, heat the butter or oil over medium heat. Cook the onion and celery until the onions are soft.

2. Add the carrot (or sweet potato), stock, water and tomatoes. Bring to a gentle simmer. Cover and cook about 10 minutes or until the vegetables are tender.

3. Stir in the green beans and cauliflower. Cover and cook a further 6-8 minutes or until green beans and cauliflower are tender. Add the barley, kale (or spinach) and cook until the greens are just wilted.

4. Season with salt and pepper to taste.

5. Stir in the parsley and serve.

Here are some other options for the vegetables. Just be sure to add them according to their cooking time.

• Corn
• Diced pattypan squash
• Zucchini
• Edamame
• Broccoli
• Yellow wax beans
• Potato