There is something about a cozy, brothy soup when that fall chill hits the air and the days start to get shorter and shorter. Soup is such a comfort food for me, and this vegetable barley soup is right up there with my top comfort-food soups. An instant winner for weeknight dinner. (I’m a poet and I know it).
This is a really simple vegetable barley soup recipe with a hit of unique flavor thanks to curry powder. Chickpeas come along for the ride, as they pair perfectly with curry flavors, are a favorite in soups, and add a nice bit of protein.
And then we’ve got the veggies. Your standard mirepoix: onion, carrots, and celery. Add some garlic for flavor, then potatoes and cabbage for a nice vegetable-packed situation.
Oh, and barley, of course! The versatile grain found in soups and stews in grandmas’ kitchens everywhere. It’s chewy, satisfying, and perfect in this Curried Vegetable Barley Soup.
This is a nice, thick soup (perhaps even more of a “stoup,” thanks for the term, Rachael Ray). Normally when I’m developing a soup recipe, I’d add more broth to the equation, but ultimately I found that I really, really love this thick vegetable barley soup with its veggie-and-barley packed situation. If you want a brothier soup, consider adding 2 more cups of broth (and maybe 1/2 a teaspoon additional curry powder). If you’re down with the thickness, try it stoup-ified! You might just love it as much as we do.
Soup + fall = cooooozy. So happy.