• 10 c vegetable broth
  • 1 c pearl barley
  • 1 small head cauliflower (chopped)
  • 1 yellow onion (diced)
  • 6 medium tomatoes (diced)
  • 2-4 chipotle peppers (canned in abode sauce)
  • 1/3 c olive oil
  • 8 small yellow potatoes (quartered)
  • 2 c water
  • sea salt (to taste)
  • fresh ground pepper (to taste)
Vegetable Barley Soup

This soup is excellent on a cold winter day. It is a meal all on it's own. Sometimes I will serve it with Indian Fry Bread or grilled cheese sandwiches. The chipotle peppers give it a unique smokey flavor. 2 peppers will just give you a hint of flavor. 4 peppers will start to make the soup a little spicy.

Notice there are no spices or seasonings. This soup depends on a high quality broth for flavor. I personally like the Pacific Foods broth because it contains ONLY vegetables and water.

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  1. Bring the broth to a boil in a stockpot that can be covered and hold all of the ingredients.

  2. Add the pearl barley and olive oil. Reduce heat, stir and cover for 30 minutes.

  3. Add the vegetables, chipotle peppers & two cups of water. Cover and simmer for 30 more minutes.

  4. Remove chipotle peppers. Season to taste and serve.

This recipe was last updated: 03-25-2006