Gen's Delicata-Kale Barley Soup
Why I Love This Recipe
FEATURING: Delicata squash, kale (or broccoli), carrots, onions, garlic (or garlic scape), zucchini (optional) and sweet peppers (optional).
A nice soup that screams comfort food!
Ingredients You'll Need
2 Tbsp olive oil
1 onion, chopped
1 garlic clove (or 1 garlic scape), chopped
2 carrot, diced
1-2 sweet pepper(s), chopped (optional)
2 celery stalks, chopped (optional)
3-4 kale leaves, cut in thin ribbons (chiffonnade) and then roughly chopped
1 delicata squash with skin on, seeds removed and diced in 1/2 inch cubed
1 zucchini, sliced in quarters (optional)
3-4 tomatoes, diced
2 bay leaves
1 Tbsp dried oregano
1 teaspoon dried basil (optional)
1-2 tsp salt, or to taste
1/2 cup of pearl barley
6.5-7 cups of water (or vegetable stock)
1 x 19 oz can of kidney beans, rinsed and drained
Directions
Heat up olive oil in a large pot on medium-high heat. When hot, add onion and sautée a few minutes, until translucent. Add garlic and sautée 1 min more. Add the carrots, sweet peppers, celery, and kale and sautéed 2 min more. Add the tomatoes, delicata squash and zucchini and sautéed a few min (ex. 5 min), until the delicata becomes soft but firm. Add the bay leaves, the oregano and basil, salt and pepper and barley and mix well. Now add the water and bring to a boil and then reduce to a simmer for approx. 40 min. Add kidney beans and cook 5 min more. Check barley- if cooked (soft and tender), turn off heat. Serve (make sure to remove bay leaves first) and enjoy!
