Vegetable Barley Soup 5/5 Spoons

Who freakin' doesn't love soup? I mean, seriously? You can literally make anything into a soup. I had a recipe for Veggie Barley soup but just decided to wing it on my own because I've made enough soups in my life now to know what to do. The results were FANTASTIC. It was jam packed with wholesomeness and a lot of love.

(Soup is ugly but it tastes so good. Check out my photos, not bad huh? I got a new phone.)

Here is my recipe:

2-3 T. olive oil (I don't really measure this stuff)
1 onion, chopped
2 large garlic cloves, diced
2 carrots, diced small
4-5 medium Yukon Gold potatoes, about 2-3 cups worth
1 c. shredded kale
5 c. water
1 14 ounce can diced tomatoes (I run mine through the food processor to have a little chunk and a little sauce)
2 vegetable bouillon cubes
1 t. paprika
1 c. pearled barley (do not use quick barley, it will cook too fast for all the other veggies to catch up)
Salt and pepper to taste

Cook all veggies over medium high heat with olive oil for about 10-15 minutes. You don't want to brown the veggies but get the onions translucent and tender. Add everything else and crank it up until it boils. Once it is boiling, turn down to medium and let cook for about 30-40 minutes or until barley is cooked yet firm and a knife inserted into the potato comes out easily. Serve with French bread and enjoy!

The kale was the best ingredient in the whole dish. Although the potatoes were creamy and the carrots were sweet, the kale really stood out in this dish. I like any healthy vitamin packed green that can stand up to hot soup. And a big chunk of bread with Earth Balance is a dream come true. I'll definitely make this again and hope this inspires you to really soup it up this fall!

I have been missing in action once again but I promise to be back again soon with a dessert recipe. Take care and stay tuned!