Kidney beans, kale and tomato compliment the earthiness of this hearty barley soup, which is perfect for a cold, snowy day. Taking time to toast the barley before cooking deepens the flavour of the grain, showcasing its delicious nuttiness. This soup is a full meal in a bowl, and makes a filling lunch or dinner, especially when paired with some hearty whole grain bread. We made an extra-large batch on purpose so you can freeze the leftovers for future meals!

Serves 9 (2 cups per serving)

Ingredients

1 cup pot barley, rinsed
12 cups no-salt-added vegetable stock or water – divided (4 cups for cooking barley; 8 cups for soup)
1 cup leeks, white and light green parts only, rinsed and thinly sliced
3 cloves garlic, chopped
2 celery stalks, trimmed and diced
1 carrot, grated
1 medium zucchini, diced
3 cups kale leaves (remove centre ribs), cut into thin strips
1 can (28 oz) diced tomatoes
1 tsp dried oregano
1 can (14 oz) no-added-salt kidney beans, drained and rinsed
1 tsp salt
¼ cup fresh parsley, chopped
¼ tsp cayenne pepper
1 cup grated Parmesan cheese

 
Method

1. Preheat oven to 375°F. Put a rack in middle of oven. Spread barley on a parchment-lined baking sheet. Toast in oven for 5-7 minutes, shaking pan occasionally, until aromatic. Cool 5 minutes.
2. Bring 4 cups stock to a boil in a medium saucepan over high heat. Add barley, cover, reduce the heat, and simmer for 40 minutes, or until tender. Do not drain.
3. Meanwhile, in a large pot, heat 1 cup of stock over medium heat. Add leeks and cook for 5-7 minutes or until softened. Add garlic, celery, carrot, zucchini, kale, tomatoes, oregano and remaining stock. Bring to a boil. Reduce heat and simmer until vegetables are tender, about 10 minutes.
4. Add cooked barley to the vegetable soup. Stir in kidney beans, salt, parsley and cayenne. Simmer for 5 more minutes.
5. Divide soup into bowls and add 1-2 tbsp of Parmesan to each serving. Freeze unused portions in freezer-safe containers for up to three months (freeze without parmesan).