Recipe Archives->Vegetarian->Barley Soup 02

Barley Soup
Serves 6 to 8.

2 tablespoons olive oil
1 medium onion, coarsely chopped
2 cloves garlic, minced
3/4 cup pearl barley
6 cups good-quality vegetable stock
2 sprigs fresh thyme or 1 teaspoon dried
1 sprig fresh rosemary or 1/2 teaspoon dried
1 medium carrot, chopped
1 cup sweet potato, peeled, and diced
3 cups greens, chopped (kale, turnip greens, Swiss chard , broccoli rabe,
  mustard greens, or)
Sea salt and freshly-ground pepper, to taste
2 tablespoons freshly-squeezed lemon juice per serving
Cayenne pepper, to taste
Fresh herbs for garnish, optional

Heat the olive oil in a heavy-bottomed soup pot and add onion.
Saute, stirring occasionally, about 5 minutes, until softened. Add
garlic and cook, stirring often, for 1 or 2 minutes, until garlic
is fragrant and golden but not browned. Add pearl barley, stirring
to coat with oil, and cook for 2 minutes.

Add stock, thyme, and rosemary. Increase heat to bring soup to a
boil, then cover, reduce heat, and cook 1 hour, until barley is
barely tender. Add carrot and sweet potato, and continue cooking
20 to 30 minutes, until vegetables have softened. Add greens and
cook until wilted and tender, about 5 to 10 more minutes. Use a
potato masher to gently crush the potatoes. Add salt and pepper to
your taste.

Ladle soup into bowls, adding lemon juice and cayenne pepper, if
using, to each serving, and top with fresh herbs, if you like.

Printable version: barley-soup02.txt.