Fresh recipes inspired by local ingredients found at the Covington Farmer’s Market
January is National Hot Soup Month! Enjoy this hearty vegetable barley soup filled with delicious winter vegetables from our local farms!
Ingredients:
1/2 cup pearled barley
1 zucchini, diced
1 yellow squash, diced
2 carrots, chopped
1/2 cup shiitakes, chopped
1 radish, chopped
1/3 head of cabbage, chopped
3 tomatoes, diced (use juice too)
1/2 onion, chopped
1 stalk of celery, chopped
3 toes of garlic, diced
4 cups broth of your choice
2 stalks green onion, chopped
fresh parsley, chopped
rosemary, thyme, oregano, to taste
course sea salt, to taste
fresh ground black pepper, to taste
2 tablespoon butter
Directions:
In a large pot, Dutch oven or crock pot, melt the butter over medium heat. Add the onion and let simmer until soft, then add the celery, carrots and garlic. Cook for a few more minutes until all is soft, stirring occasionally. Stir in the seasonings (herbs & spices).
Add the rest of the ingredients and bring to a boil (if using a crock pot, put on high for about 15 – 20 minutes, stirring often). Reduce heat and let simmer until all vegetables and barley are tender. Adjust seasoning as needed, and enjoy!
