Share this story
Close X
Switch to Desktop Site

Tomato barley soup with feta and green onion biscuits

(Read article summary)

In Praise of Leftovers

(Read caption) This soup works well as leftovers, and also incorporates lots of staples you're likely to have on-hand.

About these ads

Three generations. Riding bikes in the sun. 

After our bike ride with Grammy, Poppy, and the kids yesterday, I told Yancey, "This is a very short window. The oldest are healthy, the youngest can ride a 2-wheeler, and the 10 year-old still wants to be with us." A little blip on the screen, really. And all the more precious for it.

After our ride, we came back to the house and grandparents played cards with kids while I made dinner. We have people over a couple times a week, and I usually plan ahead more than I did last night. Nothing prepped, chopped, or even dreamed up.

Enter Refrigerator Soup, though I've named it something else here. A vegetable soup like this: 

1. ... is a wonderful way to pack in oodles of veggies.

2. ... makes great leftovers (not that I have ever devoted any time to thinking about that).

3. ... is endlessly variable.

4. ... makes a pretty picture.

5. .. kind of demands biscuits. I made a divine variation. (See recipe below.)

Tomato barley soup
The great thing about a soup like this is that it's almost impossible to mess it up. Don't go light on the salt, taste as you go, and have fun cleaning out your fridge!

1/4 cup olive oil

1 large onion, finely chopped or thinly sliced

2 large carrots, finely chopped

1 large red bell pepper, finely chopped

4 cloves minced garlic

2 cans chicken stock (or water)

1 14-ounce can diced tomatoes with juice

1 28-ounce can crushed tomatoes

1/2 head of small cabbage, finely shredded

Few big handfuls of chopped fresh kale 

1/2 cup quick-cooking barley (or 1 cup cooked grain, like rice)

Big handful fresh basil, coarsely chopped

Juice of 1/2 lemon

Lots of coarse salt


1. Heat up the olive oil in a large stockpot or Dutch oven. Add onion and cook for 5 minutes. Add carrots, red pepper, and garlic, and sauté until soft, about 10 more minutes. 


Page:   1   |   2

Follow Stories Like This
Get the Monitor stories you care about delivered to your inbox.