Chunky Vegetable and Barley Soup #SundaySupper

 

Clhunky Vegetable and Barley Soup via Curious Cuisiniere

We may be nearing the end of February, but judging from the sounds of the snow-plow outside and the forecast of more snow on the way, I’d say winter is still in full swing.  While we may be longing for summer salads and grilling, there will be plenty of time for that, once we get past the season for hearty soups and stews.

As the winter lingers, the #SundaySupper team has a fantastic roundup of tasty soups to keep you out of that end of the winter rut.

Clhunky Vegetable and Barley Soup via Curious Cuisiniere

Tim and I have found ourselves a bit under the weather this week, and this soup has hit the spot for our sensitive tummies and sore throats.

We like our soups thick and hearty.  As you can see, there’s not much broth in there, it’s mostly vegetable and grain goodness.  Which means this soup is a stick to your ribs kind of soup, even though it’s mostly nutrient rich veggies.

If you do like your soups more broth-y, I wouldn’t fault you in the slightest for adding a bit more vegetable stock to thin the soup out.

Clhunky Vegetable and Barley Soup via Curious Cuisiniere

I’d love to hear, what’s your favorite comforting and nourishing soup when you’re under the weather?

Chunky Vegetable and Barley Soup #SundaySupper
 
Print

Prep time

Cook time

Total time

 

Recipe type: Dinner
Serves: 4-6

Ingredients
  • 2 tsp oil
  • 1 onion, diced
  • 1 celery stalk, diced
  • 4 oz mushrooms, drained
  • 1 (14.5 oz) cans diced tomatoes, un-drained
  • 3 c vegetable stock
  • 1 ½ c water
  • ½ c pearled barley, dry
  • 1 tsp parsley
  • 1 tsp garlic powder
  • ½ tsp oregano
  • ½ tsp thyme
  • ½ tsp savory
  • ¼ tsp salt
  • ⅛ tsp red pepper flakes
  • ½ tsp Worcestershire sauce
  • 1 (16 oz) bag of frozen mixed vegetables, thawed
  • ½ c walnuts, chopped

Directions
  1. In a large, 4 qt, soup pot, heat oil. Add onions and celery and saute until translucent.
  2. Add mushrooms, tomatoes, vegetable stock, water, and barley.
  3. Mix in parsley, garlic, oregano, thyme, savory, salt, red pepper flakes, and Worcestershire sauce.
  4. Cover and bring mixture to a simmer, until barley is tender.
  5. Add thawed mixed vegetables and walnuts, return soup to a simmer to heat through.
  6. Serve alone or topped with Parmesan cheese.

 

 

This week’s roundup is hosted by Pam of The Meltaways.  The #SundaySupper family has been digging out their stock pots and slow cookers to serve up these amazing soups:
Do The Chicken Dance (chicken {or other poultry} soups)

Where?s The Beef (Beef Soups)

Pass The Pork. Please (Pork or Sausage Soups)

Under The Sea (Seafood Soups)

Eat Your Veggies (Chock Full o? Vegetables Soups)

Some Don?t Like It Hot (Chilled Soups)

 

Of course once you have seen all of the recipes for the day, you’ll not want to miss our  #SundaySupper conversation on twitter each Sunday. 

We tweet throughout the day and share recipes from all over the world. This week we will be sharing out special soup recipes!

Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.

Follow the #SundaySupper hash tag and remember to include it in your tweets to join in the chat.

Don’t forget to check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Join us Around the Family Table this Sunday at 7pm Eastern Time and share your favorite soup, stew, chowder or bisque recipes with us!

 

 

If you enjoyed this recipe, please consider leaving a comment or subscribing to the RSS feed to have future posts delivered straight to your email or feed reader.

Leave a Reply