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Easy Sunday Afternoon Vegetable Soup

Food Sharing Network Photo Editor Chris Mathieu thinks this soup is one of the oddest things I’ve ever made. Don’t get me wrong – we both thought it was delicious. The recipe came to me one Sunday afternoon when I was low on energy, but in need of some satisfying comfort food. Fortunately, I had lots of vegetables and some chicken stock. Feel free to experiment or go vegan by using vegetable stock.

Easy Sunday Afternoon Vegetable Soup

crazy-vegetable-soupThe Basics:

6 to 8 Brussel sprouts, trimmed and cut in half lengthwise.

1 small head escarole, cut into large pieces

1 large sweet potato, peeled and cubed

6 to 8 cups chicken stock

1/4 cup barley, checked over and rinsed

Salt and freshly ground pepper, to taste

6 basil leaves

2 tablespoons fresh rosemary

1 celery stalk, diced

1 carrot, diced

Bring all ingredients to a boil and simmer covered for 30 minutes.

Adjust for seasonings and add balance of stock if soup is not being served soon. Barley is a thickener. A little too much liquid is much better than not enough.

Cook until veggies are just tender.

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