During the first week in January Florida, like much of the country, got hit with a cold front that left us feeling pretty miserable. I am not a fan of cold weather in general, but this was just biting. Bob wasn’t feeling well and so I decided to make soup.
One of my favorite soups as a kid was the ham and barley soup mom would make every now and then. I’m not sure if there is a recipe or not for that soup, but I remember it required simmering the ham hock for a while. I didn’t have a ham hock (and didn’t really want one) so I just made a vegetarian version – this is a basic soup, but it really worked well.
- 1/2 large sweet onion
- 2 medium carrots
- 2 stalks celery
- 3 cloves garlic
- 1 can diced tomatoes
- 1 bay leaf
- 5 cups vegetable broth
- 3/4 cup barley (I used the instant quick cooking kind)
- salt and pepper to taste
- ~1 tablespoon olive oil
Chop the onion, carrot and celery, mince the garlic. Heat the oil in a large pot over medium to medium high heat. When oil is hot, add the onion, carrot, celery and garlic. Season with salt and pepper and cook until onion is soft, about 4-6 minutes. Add the tomatoes (with juices), vegetable broth, and bay leaf and stir. Season again with salt and pepper and cook, stirring every now and then, for about 15 minutes. Add the barley and cook ten minutes more. (If using regular barley, you may need to cook this longer.) Adjust seasoning and serve with crackers or some toasted bread if you like.
Quick, simple soup. It gets better the second day and made 6-8 servings – enough for Bob and I for several lunches. Best part about this soup is that I had everything on hand when I decided to make it – something that very rarely happens in this house.