Coral Tree Cafe's Vegetable Barley Soup (Easy)

Amarante

Wed, Jan 13 2016, 12:22 pm

This was very good and using marinara sauce as part of the base really simplifies it. Since the marinara sauce is a prominent flavor, use one that you like. A good reason to make a big batch of homemade and keep in your freezer.

Freezes well and could be a main course especially if augmented with a good bread, salad and maybe some cheese. Or soup and sandwich if some kind. Since it's pareve, meat or dairy works.

Coral Tree is a restaurant in London. I've never been so have no idea whether it is famous LOL

Coral Tree Cafe's Vegetable Soup

2 tablespoons oil
2 cups diced carrots
2 cups diced onions
1/2 cup diced red bell pepper
1 1/2 teaspoons chopped fresh thyme
3/4 cup pearl barley
1 quart vegetable broth
1 1/2 cups prepared marinara sauce
2 cups quartered mushrooms
2 cups diced zucchini
Salt and pepper

Directions

STEP 1

Heat a medium, heavy-bottom pot over medium heat until hot. Add the oil, then add the carrots, onions, bell pepper, thyme and barley. Cook, stirring occasionally, until the vegetables are golden-brown, about 18 minutes, taking care that the barley does not burn.

STEP 2

Stir in the vegetable broth and marinara. Cover and bring to a boil over high heat, then reduce the heat to a gentle simmer.

STEP 3

Cook until the barley is al dente, 6 to 8 minutes. Stir in the mushrooms and zucchini, and season to taste with salt and pepper (the amount of seasoning needed will vary depending on the vegetable broth and marinara used). Cover and continue to simmer until the mushrooms and zucchini are just tender, 4 to 6 minutes.

STEP 4

Remove from heat, thin if desired, and season again to taste, and serve. This makes about 2 1/2 quarts.

Each of 10 servings:
155 calories; 4 grams protein; 26 grams carbohydrates; 6 grams fiber; 4 grams fat; 1 gram saturated fat; 1 mg cholesterol; 8 grams sugar; 365 mg sodium

Amarante

Wed, Jan 13 2016, 12:34 pm

It's actually simple to make vegetable broth. Itfreezes well and you can use all those wilting bits of veggie that you might otherwise throw out. Here's a basic recipe but works with almost any veggie although maybe some of the more strongly flavored might not be as good.

Basic Vegetable Broth

Yield: about 6 cups of broth

Don't throw away those vegetable scraps! Use them to make your own delicious vegetable broth instead. It's easy and it's so much cheaper than buying broth at the grocery store.

1 tablespoon olive oil
5 cloves garlic, minced
2 large onions, chopped
3 ribs celery, chopped
3 carrots, chopped
8 cups water
Frozen vegetable scraps (2-3 cups is a good amount)
2 bay leaves
A few sprigs of parsley and thyme
Salt and pepper to taste (omit these if you're making stock)
Instructions

Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the garlic, onions, celery, and carrots. Cook until softened, about 5 minutes, stirring often. Add the water, frozen vegetable scraps, bay leaves, parsley, and thyme. Reduce heat to low and simmer, partially covered, for 45 minutes. Pour the broth through a fine mesh strainer into a large heat-proof bowl or pot; discard solids. One the broth has cooled, transfer it to airtight plastic containers or freezer bags and store it in the freezer.