I love hearty, filling soups and this kale barley soup is an absolute winner. It’s like a minestrone with an added boost of kale. It’s filling enough to work for dinner – especially when served with some crusty bread – and reheats oh so well. Basically, it’s a winner all round!
I amended a recipe I found at Taste
- Medium onion
- 2 carrots
- 3 sticks celery
- 1 zucchini
- 3 cloves garlic
- Olive oil
- 2 cans diced tomatoes
- 1 litre vegetable stock
- 1/3 cup pearl barley
1/2 bunch kale
400g can borlotti or cannellini beans
- Salt and pepper
- Flat-leaf parsley
- Dice the onion, carrots, celery and zucchini. Mince the garlic
- Heat some oil in a heavy bottomed saucepan then added the diced vegetables and garlic. Cook for 5-10 minutes, until vegetables are softened
- Add the paprika and stir to coat the veggies
- Add the tinned tomatoes, stock and barley and stir to combine. Reduce heat and simmer for 30 minutes, until the barley is cooked
- Shred the kale and drain the beans, then add to the pan, stirring through. Cook until kale is wilted
- Season, then spoon in to bowls and top with fresh parsley
The photos don’t do justice just how delicious this kale barley soup is. Seriously, it’s so good. It’s such a good meal to have on a cold winter night to warm you from the inside out. I love that I can make this soup on a Sunday and not only have a delicious dinner that night, but reheat it for the next few dinners as well. My favourite kind of cooking!
I upped the flavour ante by using both the garlic and smoked hickory salts I was sent a while back which was an excellent idea. Of course regular salt is still excellent, but if you get your hands on some of these flavoured salts I recommend it! I used borlotti beans this time around, but cannellini beans work just as well. Go with whatever is in the cupboard!