(Vegetable) Soup For the Soul

“Anyone who tells a lie has not pure heart, and cannot make good soup.”

― Ludwig van Beethoven

I love soup. This is no secret. Anyone who has every spoken to me about food will know this. In the last 6 months, soup has also become a very big part of my diet and I don’t think that it gets enough credit.

Much like bread, soup has been an important part of human history for millennia. Likely since we learned to heat water over a fire. Every civilization throughout history has had some form of it in their repertoire. The options and possibilities are almost endless with soup and it’s very easy to make. It can also be a good, cheap option to make a large number of servings on a budget.

This is why I love soup. I can make a large quantity and freeze it. This makes it an ideal meal prep for someone living on their own. As well as it’s something that when I eat it, will instantly warm my heart and soul. It’s a welcome addition to any cold, dark, winter night. Some soups as well, like the Vegetable soup that I made here, transport me back to my childhood. It ‘s comforting and soothing and also tastes amazing. I made a whole wheat sourdough loaf to go with it and simply buttered it for dipping into the broth which worked out amazingly. I should note as well, that this recipe is a guideline as well. Adjust it as you see fit. That’s the beauty of soup!

The Recipe

The Ingredients
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 medium potatoes
  • 4 celery stalks
  • 4 carrots
  • 2 7 cloves of garlic, minced
  • 3 red Thai peppers
  • 2/3 cup pot barley
  • 1/2 cup fresh chopped parsley
  • 2 400ml cans of diced tomatoes (Undrained)
  • 1 cup frozen green beans
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1800 ml vegetable broth
  • 2 bay leaves
  • 2 tsp Italian seasoning
  • 2 tsp dried thyme
  • 1 tsp white pepper
  • salt to taste
The Directions
  1. Heat olive oil in large pot.
  2. Add onion, carrots and celery to pot and cook for about 4 minutes. Then add garlic and cook for another 30 seconds or until fragrant.
  3. Add tomatoes, broth, bay leaves, pot barley, Italian seasoning, thyme, white pepper and salt and bring to a boil.
  4. Once boiling, add green beans and cook for 20-30 minutes or until potatoes are softened.
  5. Add peas, corn, and Thai peppers and cook for another 5 or so minutes.
  6. Enjoy!

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