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Sweet Potato Barley Vegetable Soup
Course
Main Course
Cuisine
American
Keyword
barley, healthy, soup, sweet potato, vegan, vegatarian, vegetable
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Servings
12
Servings
Author
theperksofbeingus
Ingredients
Ingredients for Vegetable soup:
1
cup
uncooked barley
2
medium sweet potatoes
peeled and diced
1
onion
chopped
6
cloves
garlic
shredded
2
tablespoons
olive oil
1
bag frozen corn
2 32
ounce
containers of vegetable broth
2
cans chopped tomatoes
1
bag frozen peas and carrots
2
cans cannellini beans
drained and rinsed
sea salt
Fresh ground pepper
A few pinches Red pepper flakes
1
Tablespoon
Dried Italian herbs
1
Tablespoon
Dried ancho chili powder
Instructions
Instructions for Vegetable Soup:
Cook Barley according to instructions. While barley is cooking, prep other ingredients.
Heat up oil in a 7 quart Dutch oven, or large pot. Add onions, and stir, allowing to sweat for a few minutes.
Toss in the garlic, continue to stir, for about 2 minutes
Pour in both containers of broth. Add in sweet potatoes and bring to a low boil.
Cook for about 5 minutes, checking that sweet potatoes are tender, but not over cooked.
Season with salt and fresh cracked pepper. Add in herbs, ancho powder and chili flakes
Add frozen vegetables and allow to cook for 3 minutes.
Dump in beans, and tomatoes, including juice. Stir in cooked barley.
Adjust seasoning. At this point, soup can continue to simmer, or be served.
Notes
This vegetarian soup keeps in fridge for a week, and up to 3 months frozen.