Recipe: Miso Vegetable Barley Soup - WestCoastFood

By Flourist Bakery

This soup features purple barley from Shelley and Tony at Against The Grain Farm in Ontario. The barley is pre-cooked in this recipe and adds just the right amount of chew.

INGREDIENTS 

Dry organic purple barley (1/2 cup)
Butter (2 tbsp)
Olive oil (2 tbsp)
Salt (1 tsp)
White onion, chopped (1 large)
Celery, sliced into half-moons (2 stalks)
Carrots, peeled, halved, and sliced (2 medium)
Garlic cloves, minced (1-2)
Whole peeled tomatoes (1 large can (2oz. or 798g)
Had green cabbage, thinly sliced (4 cups chopped/1/4 large)
Kale, stemmed and chopped (1 bunch)
Vegetable Broth (4 cups -1 litre)
Dry or fresh parsley (1 tbsp)
Honey (1 tbsp)
Dark miso (1/3 cup)
More salt to taste
Black pepper to taste

INSTRUCTIONS

First, cook the dry barley in plenty of water (about 8 cups) according to the directions for Farro here. The barley should be ready in about 1 hour or less. When cooked, drain and rinse until ready to use.

In a large soup pot or dutch oven, heat the butter and olive oil over medium-high heat. Add the chopped onion, celery, carrots, and salt and cook for 5-7 minutes, until the vegetables are glistening. Add the chopped garlic and cook for 2-3 minutes more, until the garlic is fragrant.

Add the tomatoes, vegetable broth, cabbage, and cooked barley, and bring to a boil with the lid on with the heat on high. Once the mixture is boiling, turn the heat down to medium-high (enough to keep a gentle rolling simmer) and cook for 25 minutes with the lid slightly ajar. Stir every a few times during the cooking process.

Add the kale and cook for 2-3 minutes until the greens are wilted and still bright green. Add the dried or fresh parsley, miso, and honey and stir to incorporate with the heat off and the lid on.

Season to taste with black pepper, optional olive oil or butter for the soup bowls, and serve hot.

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