Hearty Barley Soup

It's officially soup season. I mean, come on -- who am I kidding?! "Soup season" at our house started weeks ago, but I couldn't put too many soups on here when there were still 75 degree days to enjoy!

This barley soup is like none you've ever tasted.  It's chocked full of good-for-you veggies and has a light hint of white wine and tarragon to give it an elegant spin.  It's easy to whip together and the flavors explode in your mouth.  Also, make sure to take note of the curry variation if you think your family would enjoy that more.

We love this soup. It's light while being extremely filling at the same time. It's magic, I think.

Hearty Barley Soup

Serves 6 (12 cups)

Serving Suggestions: Eat this with some hearty bread and a side green salad.

What you'll need:

• 1 cup dry barley OR buckwheat
• 2 1/2 cups water OR broth
• 1 TBLS Olive Oil
• 1 TBLS minced garlic
• 1 1/2 cups chopped onion
• 6 cups vegetable broth
• 1 1/2 cups chopped carrots
• 1 cup sliced celery
• 1 can Italian diced tomatoes with juice
• 1 tsp oregano
• 1 tsp tarragon
• 1/2 tsp rosemary
• 2 TBLS white wine
• 2 packed cups fresh spinach
• 1 can Cannellini beans, rinse and drain
• Salt and Pepper to taste

VARIATION

• Replace the tarragon, beans and wine with: 1 can garbanzo beans (rinse and drain) and 1 tsp curry powder

What you'll do:

• Cook the barley with the 2 ½ cups of water or broth. (or if you have the time, simply just add it all to the pot when you add the broth in.)
• Heat a large pot over medium heat and add oil.  Saute the garlic and onion for about 5 minutes until tender and transparent.
• Add the 6 cups of broth, carrots, celery, diced tomatoes, spices, and wine. Bring to a boil, cover and simmer for 30 minutes until vegetables are soft.`
• Add the barley, beans and spinach and gently stir for a few minutes until the beans are heated through and the spinach is wilted.

Time tip:

Cook barely ahead of time.

You can pre-cook the carrots in a microwave while onions are sauteing