Nothing is as comforting as being snowed in, puttering around the kitchen and making a huge pot of steaming soup. This filling soup uses pantry staples and humble vegetables. It’s a snap to make, nutritious and filling, and you can improvise, depending on what you have on hand. It also freezes well.
- 3 tbsp. olive oil
- 1 large onion, chopped
- 5 garlic cloves, sliced
- 1 carrot, diced
- 1 stalk of celery, diced
- 8 cups of vegetable stock
- 1 bay leaf
- 2 tsp. dried parsley
- 1 tsp. dried rosemary
- 1 tsp. dried oregano
- 2 cups of kale or spinach, trimmed and roughly chopped
- 2 medium potatoes, peeled and diced
- 2 cups cooked chickpeas or one 15 oz. can, drained and rinsed
- 1 cup barley
- Optional additions: 1/2 cup fresh or frozen corn, edamame or peas
- Salt and pepper, to taste
Heat oil in a large soup pot on medium low. Sauté onions, garlic, carrots and celery until soft, about five to 10 minutes.
Add remaining ingredients and bring to a rolling boil.
Lower to a simmer and cook partially covered until carrots and potatoes are soft, about 45 minutes. ■