Cold Winter days call for warm, comforting soups. This is one of my family’s favorite on a cold Winter’s day! Roasting the vegetables helps to bring out their flavor, allowing for minimal added fat and salt, while not compromising on flavor. This recipe makes a hearty vegetable soup thick with tomatoes, onion, green bell peppers, mushrooms, potatoes, carrots, and barley. You can add additional broth if you prefer, and the soup also freezes well. To learn more about the safe handling of vegetables, check out HGIC 3517, Safe Handling of Fresh Fruits and Vegetables. Enjoy!
Roasted Vegetable and Barley Soup
2 ½ cups onion, diced
1 ½ cups green bell pepper, diced
1 cup carrot, diced
1 cup button or baby portabella mushrooms, stems removed
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon black pepper
5 plum tomatoes, halved
3 garlic cloves
8 cups vegetable broth
1 cup potato, diced
1 teaspoon oregano
1 teaspoon basil
1 (28 oz) can no added salt diced tomatoes, undrained
1 cup barley
- Preheat oven to 425 °F.
- Combine the first 9 ingredients in a jelly-roll pan; toss to coat. Bake at 425 °F for 25 – 30 minutes or until vegetables are tender and beginning to turn golden brown.
- Combine broth and remaining ingredients in a large Dutch oven; bring to a boil. Reduce heat; simmer 15 minutes or until potatoes and barley are tender.
- Slice roasted mushrooms, dice roasted tomatoes, and mince roasted garlic.
- Add all of the roasted vegetables to soup and continue to cook about 5 minutes or until thoroughly heated.
Yield: about 12 (1 cup) servings