I call this a "soup-stew" because it has the the thickness and heartiness somewhere in between a soup and a full-on stew. This is one of my favorite soups.
I invented this soup out of what I had available in my pantry when I needed to make a vegetarian-friendly meal. It was a big hit, but it can absolutely be modified to suit personal tastes. The measurements are all approximate and can be adjusted.
- 1 cup mushrooms chopped
- 1 whole onions chopped
- 3 cloves of garlic minced
- 1 zucchini chopped
- 1 yellow squash chopped
- 1 large jar of diced tomatoes (jar rather than in a can preferred)
- 1 1/2 cups barley
- 3 cups chick peas (soaked)
- 4+ quarts of vegetable stock (or saved steamer liquid)
- 3 T butter
- Salt and Pepper
In the bottom of a large soup pot, sauté the onions in 2 T of butter until starting to brown. Add the mushrooms, garlic, a pinch of salt and another T of butter and sauté until the onions have caramelized. Add the vegetable stock, jar of tomatoes with juice, chick peas and barley. Bring to a boil and simmer for approximately 20-30 minutes. Add the zucchini, another pinch of salt and some pepper. Allow to simmer until everything appears cooked through (approximately 20 minutes). Taste, and add salt as needed.