Last night David and I were set to watch a marathon of Homeland. Finally realizing that our local library could save us a great deal of time and money, we have started to borrow television series instead of splurging on them ourselves. We donned our pajamas and curled up on the couch together each with a big bowl of our vegetable barley soup. Covered in blankets, we enjoyed both the warm meal and the good drama. Of course, being pregnant meant that our “marathon” of Homeland episodes was actually just one for the night as the meal combined with my sleepiness were the perfect combination for an early bedtime!
5 garlic cloves diced
4 onions diced
6 carrots diced
4 parsnips diced
6 celery sticks diced
1 cup of barley
1 bunch of kale, washed and torn roughly
2 cans of 28 oz diced tomatoes
6-8 cups of water
red pepper flakes, black pepper, salt
Cook the barley according to package. In a large dutch oven or deep soup pot, heat olive oil and add the garlic. Toss together until garlic is fragrant. Add all of the vegetables (carrots, onions, parsnips, and celery) and mix together. Add spices. I went heavy on the red pepper flakes and pepper to ensure ultimate flavor. Cover the vegetables and left cook for about 12-15 minutes. Stir occasionally. Once the vegetables are translucent and cooked through, add the diced tomatoes and water. Bring to boil, and then simmer together for 15-20 minutes. Add in the kale and the cooked barley. Enjoy!!