Winter's Day Vegetable Soup

I can eat soup must any time of the year but a hot bowl of something tasty on a dreary, cold day seems to be extra good. If you can manage a loaf of fresh bread and butter on the side, so much the better. This recipe really appeals to me because besides being good for you, it tastes good, too.

Winter's Day Vegetable Soup

4 cups water (or chicken stock, beef stock)
1/2 cup barley, uncooked
1 1/2 cups chopped onions (I like the brown-skinned type)
10 peeled cloved of garlic, smashed and chopped
Olive oil as needed (you can use vegetable oil, too)
1/2 teaspoon salt
1 cup white potatoes, cut into cubes (use the small, new potatoes as they don't get as mushy)
1/2 cup celery, diced
3/4 cups yellow or red (of both!) bell peppers, diced
3/4 cup carrots, peeled and diced
1 cup frozen green beans
1/2 cup fresh or frozen corn
3/4 cup zucchini, cubed
1/2 cup fresh mushrooms, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried Basil
1/4 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 cup dry sherry (You can use red wine if the sherry isn't available)
Fresh parsley, chopped
Fresh green onions, chopped both the green and white part
Freshly grated Romano or Parmesan Cheese

First thing, you should place the barley in a pot with about 2 1/2 to 3 cups water. Once it comes to a boil, reduce heat to a simmer, cover and cook until tender. This could take up to an hour and a half depending on your barley. Check after an hour.

Heat the oil in a large cooking pot. Add the onions, garlic, salt, and cook until the onions and garlic are tender and just starting to brown. Stir in the potatoes, celery, peppers, carrots, green beans, zucchini, and mushrooms into the onion/garlic mix. Stir to incorporate. Add the spices/herbs and sherry, cooking for a few more moments, stirring often. Add the four cups of water or stock to the pot and simmer until everything is fork tender. This will take 10-15 minutes. Drain the cooked barley and add to the soup and continue heating to warm through. Stir in the parsley and green onions, cook a few minutes more and serve with a good sprinkling of the freshly grated cheese.

Ideas . . .

Chopped cilantro instead of parsley is a nice change of page. Put the pepper flakes on the table, too! Some crushed tortilla chips on each serving wouldn't hurt, either.

If you have leftover diced chicken or beef, you can add that for a heartier soup.

My family never turns down rice in their soup. Cook it separately and let everyone help themselves.