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Recipe: Humble and Hearty Vegetable Soup


by Dynise Balcavage,

[serves 8]

Nothing is as comforting as being snowed in, puttering around the kitchen and making a huge pot of steaming soup. This filling soup uses pantry staples and humble vegetables. It’s a snap to make, nutritious and filling, and you can improvise, depending on what you have on hand. It also freezes well.

  • 3 tbsp. olive oil
  • 1 large onion, chopped
  • 5 garlic cloves, sliced
  • 1 carrot, diced
  • 1 stalk of celery, diced
  • 8 cups of vegetable stock
  • 1 bay leaf
  • 2 tsp. dried parsley
  • 1 tsp. dried rosemary
  • 1 tsp. dried oregano
  • 2 cups of kale or spinach, trimmed and roughly chopped
  • 2 medium potatoes, peeled and diced
  • 2 cups cooked chickpeas or one 15 oz. can, drained and rinsed
  • 1 cup barley
  • Optional additions: 1/2 cup fresh or frozen corn, edamame or peas
  • Salt and pepper, to taste

Heat oil in a large soup pot on medium low. Sauté onions, garlic, carrots and celery until soft, about five to 10 minutes.

Add remaining ingredients and bring to a rolling boil.

Lower to a simmer and cook partially covered until carrots and potatoes are soft, about 45 minutes. ■

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