Recipe: green and orange soup

Circles by Dave Kleinschmidt

What better to do when snowed in than make thick, delicious barley soup? This recipe is from the Moosewood New Classics cookbook and is really hearty. You can use just about any vegetables you want as long as you end up with 6-7 cups—I used Kale, potatoes, sweet potatoes, peppers, and carrots.


  • 1/2 c unhulled raw barley (rinsed and picked over)
  • 7 c water
  • 3 T olive oil
  • 2 c chopped onions
  • 1/4 t salt
  • 1 1/2 c cubed white potato
  • 1/2 c diced celery
  • 1 c diced red or yellow bell peppers
  • 1 c peeled and diced carrots
  • 1 c cut green beans (1-ing pieces)
  • 1 c cubed yellow or green summer squash
  • 1 c chopped mushrooms
  • 1/4 t dried marjoram
  • 1/2 t dried thyme
  • 2 T dry sherry
  • 3 T barley miso (I just used regular miso)
  • ground black pepper to taste
  • 1/3 c chopped fresh parsley
  • chopped scallions (for garnish)

Rinse the barley and boil it in 3 c of the water until it’s tender, which should be about 1 1/4 to 1 1/2 hours. When it’s done, drain the barley. About a half hour before it’s done, start the rest of the stuff going:

Heat the oil in your soup pot and cook the onions and salt until tender and just beginning to brown (eight-ish minutes). While the onions cook, heat the other four cups water to a simmer in another pot.

Stir all the veggies into the onions until everything’s good and covered with oil. Add the herbs and sherry and cook for a couple of minutes, stirring.

Pour the simmering water into the veggies. Mix 1/2 c of the hot water with the miso in a small bowl until you have a smooth paste, and then pour the paste into the soup pot. Add pepper to taste, cover, and simmer until the veggies are tender (about 15 minutes). Add the (drained) barley and parsley, and cook for about 5 minutes more. Top with scallions and serve.

(Link: photo from flickr)


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