Hearty Vegetable Soup

This is a simple, versatile recipe that you can adjust to your preferences. It's filling, it's healthy, it's perfect after a period of overindulging when you want to nourish your body with something good for you. It's also great for using up vegetables in your refrigerator.

Healthy Vegetable Soup

Makes approximately 6 liters of soup / 20 cups

Here's what you need: 

Knife, cutting board, large pot or pressure cooker, small pot for barley large bowl or something to put all your cut vegetables into, Measuring cup 2 - 4 cups, 1/3 cup 1 tsp, 1 tablespoon and 1/4 tablespoon

2 cup diced red/yellow or orange pepper (approximately 2 large pepper or 4 small ones)

2 cup diced celery (approximately 6 stalks)

2 cup diced carrot (approximately 2 large carrot or 4 small ones)

2 cup diced sweet potato (approximately 1 small or half a large one)

4 cups coleslaw mix (from the bag in the salad aisle, or you can cut up cabbage instead)

1 cup diced onion (1 small)

1 can of diced tomatoes

5 cups stock

Seasonings

1 tsp salt

1 tablespoon Italian seasoning (or 1/4 teaspoon Oregano, 1/4 teaspoon Basil, 1/4 teaspoon Parsley, 1/4 teaspoon Rosemary)

1 tablespoon olive oil

3 cloves of garlic (or 1.5 tablespoon of the pre-diced option)

Cooked separately in small pot:  1/3 cup uncooked barley or bulgur

*Feel free to substitute vegetables you have instead. Sometimes I add a can of white beans instead of sweet potato or if I don't have something I just add in more of another vegetable. Use this as a base and make it your own. 

Here's what to do:

Prepare all your vegetables before you get started. You can do this the day before even.

Start with the tablespoon of olive oil, put that into your pot or pressure cooker and get the heat going. Sauté (cook at a high heat stirring it a lot) the garlic and onions in the oil for a few minutes. Add in your seasonings. Stir it all around.

Next add everything except the barley (or bulgur). Dump it all into the pot. When you add the stock, if it isn't enough to cover all the veggies, add some more stock or water. 

Cook the 1/3 cup barley separately in a small pot for 30 minutes or as indicated on the packaging.

Pressure Cooker option: Set the pressure cooker to 30 minutes on high, put the lid on and start it up. Do a quick release (release the pressure right away) once it has been at pressure for the 30 minutes. Open the lid and add the cooked barley. You can put it on the Soup or Sauté option for another 15 minutes if you like but it isn't necessary. 

Stovetop option: Bring it all to boiling and then let it simmer for at least an hour, stirring occasionally. Then you can add the cooked barley or add uncooked barley and more liquid as needed. Cook for another 30 minutes.

You can freeze this soup, bring some to your neighbors, or just eat it throughout the week (or all of the above, it makes a lot). I hope you give it a try and have fun making it your own.

Enjoy your kitchen adventures!