Vegetable Barley Soup

A little of this, a little of that, vegetable soup is where it’s at! We had fun creating this soup and I think it has an incredible flavor. Be sure you don’t omit the spices; in our opinion, they season this soup perfectly.

6 T olive oil
4 T finely minced garlic, or to taste
2 cups chopped onions or rinsed leeks
1/2 tsp hot and spicy salt, divided (We use Simply Organic Hot and Spicy Salt.)
2 cups chopped carrots (Chop round and cut rounds into quarters.)
2 cups fresh green beans, broken into 3/4-inch pieces
3 quarts stock: 1/2 quart beef stock, 1 quart chicken stock, and 1-1/2 quarts vegetable stock (We use Organic Better than Bouillon to create our stock.)
4 cups peeled and chopped tomatoes
1/3 head cabbage, chopped
1 pound organic frozen sweet corn
2 cups chopped celery
1/4 cup packed, chopped fresh curly parsley leaves
3 packed cups chopped fresh spinach
1/4 tsp Herbamare
1/4 tsp cumin
1/4 tsp curry powder
1/2 tsp fresh ground black pepper
3 bay leaves
1 cup uncooked barley

Before beginning, chop all vegetables.

In small pot, bring 3 cups water to a boil; add uncooked barley and reduce heat. Cook until water is absorbed and barely is tender. Set aside.

Heat olive oil in 8-quart heavy-bottomed stockpot over medium-low heat. Add garlic and simmer 3 minutes. Add onions or leeks and 1/4 teaspoon spicy salt; cook, covered, approximately 8 to 10 minutes, stirring occasionally.

Add carrots and green beans; cook 5 more minutes, stirring occasionally. Turn heat to high; add stock immediately and bring to simmer.

In order listed, while stock is simmering, add tomatoes, cabbage, corn, celery, parsley, and spinach. Continue to simmer and cook, covered; stir occasionally until soup is finished.

Stir in Herbamare, cumin, curry powder, black pepper, bay leaves, and 1/4 teaspoon spicy salt. Cook approximately 25 more minutes.

Stir in cooked barley and simmer 5 more minutes.

Serve immediately. (Alternately, for enhanced flavor, prepare a day ahead.)

Makes approximately 20 cups