Herbed Vegetable Soup
Even though it's not stock-based, our warming vegetable soup has plenty of flavor thanks to the liberal use of herbs and spices.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2tablespoons extra-virgin olive oil
- 2medium onions, chopped (about 2 cups)
- 3celery ribs, chopped (about 1 cup)
- 3carrots, peeled and sliced (about 1 cup)
- 3(1/4-inch) slices peeled ginger
- 3large cloves garlic
- 6cups water
- 1(28-ounce) can diced tomatoes with juice
- 1(10-ounce) package frozen spinach, chopped
- 1large zucchini, sliced (about 2 cups)
- 1large Yukon Gold potato , peeled and chopped (about 1 cup)
- ¼cup pearl barley
- 2teaspoons salt
- 1teaspoon dried basil
- 1teaspoon dried thyme
- 1bay leaf
- Freshly ground black pepper, to taste
- Fresh basil, or parsley, for optional garnish
Instructions
Step 1
Gather the ingredients.Step 2
Heat the oil in a large stockpot or Dutch oven over medium heat. Add the onions, celery, carrots, ginger, and garlic. Sauté until the onions begin to soften and turn translucent, about 5 minutes.Step 3
Add the water, tomatoes, spinach, zucchini, potato, and barley. Raise the heat to high and bring to a boil.Step 4
Once the soup comes to a boil, lower the heat and add the salt, basil, thyme, bay leaf, and black pepper (to taste). Simmer the soup, partially covered, for 30 to 40 minutes, until vegetables and barley reach desired tenderness.Step 5
Remove the ginger, garlic cloves, and bay leaf. Taste for seasoning and add salt and pepper as needed. Ladle the soup into bowls and garnish with fresh herbs (if desired).