In honor of National Homemade Soup Day today, I am cooking up a Winter Vegetable Soup.
I find myself making lots of soups in the winter months. I like them because they’re 1) easy and 2) an excellent way to use up the produce that is available this time of year in Upstate New York where our market is located. The addition of barley gives the soup a bit more substance and helps thicken it up just a bit,
Hearty Winter Vegetable Soup – Adapted from The Cook’s Pyjamas
- 2 Tbsps. olive oil
- 1 large onion, finely chopped
- 1 carrot, peeled and finely diced
- 1 celeriac, peeled and finely diced
- 1 rutabaga, peeled and finely diced
- 1 turnip, peeled and finely diced
- 1 parsnip, peeled and finely diced
- 1 Tbsp. rosemary, finely chopped
- 10 sage leaves, finely chopped
- 2 bay leaves
- 1 cup pearl barley, soaked overnight and drained
- 6 cups vegetable stock
- Salt and pepper
- 2 Tbsp. finely chopped parsely
- Place a large pot on medium heat.
- Add the olive oil and onion. Sauté for about 5 minutes or until the onion has softened and started to brown.
- Add the remainder of the vegetables and sauté for another 5 minutes or until the vegetables have softened slightly.
- Stir in the rosemary, sage, bay leaves, and barley.
- Add the vegetable stock, season with salt and pepper, and bring to a boil.
- Reduce the heat and allow the soup to simmer about 40-50 minutes, or until the barley is cooked. Check the liquid level occasionally and top with water or more stock if the soup seems too thick.
- Stir in the chopped parsley and check the seasonings.
- Serve and enjoy. This pairs well with crusty bread,
- Bread (if needed for serving)