Barley Vegetable Soup

Here’s a soup that bends to whatever your fridge has in it.

The base is simple: pearl barley simmers in two quarts of chicken broth with onion, carrot, celery, parsley, thyme, and a bay leaf until the grains are plump and tender.

That’s your canvas. Now load it up.

The recipe suggests green beans, sliced zucchini, broccoli, cauliflower florets, extra carrots, celery, and mushrooms, but honestly, use what you’ve got.

This makes a big pot, enough for eight bowls, so divide it up if you’re not feeding a crowd. Add the extra vegetables to whichever portion you’re heating up that day for a fresh bowl every time.

Variations

• Stir in chopped kale or spinach in the last five minutes for a boost of greens.
• Add a squeeze of lemon juice to each bowl before serving for brightness that cuts through the earthy barley.
• Use vegetable broth instead of chicken to keep it fully vegetarian.

Kitchen Tips

• Add sturdier vegetables like carrots and green beans earlier, and tender ones like zucchini and mushrooms in the last 15 to 20 minutes so they don’t turn to mush.
• Remove the parsley sprigs and bay leaf before serving. Fish them out while the soup is still hot and they’re easy to find.
• This soup freezes well in individual portions. Leave a little headroom in the container since the barley expands.