I created this recipe for my children’s book Entree to Judaism for Families because I wanted an easy, nutritious soup that kids would have fun making. If you are buying fresh vegetables already cut up, separate the onions from the rest or add a small chopped onion to the recipe so that you can sauté the onions alone for a few minutes before adding the remaining ingredients. This will give your soup a sweeter, more rounded flavor.
2 tablespoons extra virgin olive oil
2 pounds assorted vegetables, chopped-5-6 cups (onion, zucchini, summer squash, peppers, corn, and broccoli)
46 ounces tomato juice
1 cup water
¼ teaspoon cumin
1 teaspoon dried thyme
½ teaspoon oregano
1 bay leaf
2 tablespoons pearled barley
2 cloves garlic finely minced
Kosher salt and freshly ground pepper, to taste
- Heat a 4-6 quart pot for 15 seconds. Add the oil, heat for another 10 seconds and then add your onions.
- Sauté onions for 2-3 minutes until soft and starting to get golden. Add remaining vegetables and cook for 3 minutes.
- Add the juice, water, spices and barley to the vegetables. Cover and simmer for 40 minutes.
- Add the garlic, salt and pepper to taste and cook for 10 more minutes.
Yield: 8 or more servings