In my house we call it zesty zoup, not necessarily because it's zesty (although it can be) but because we like saying zesty zoup. This vegan big batch recipe is a late summer staple. Mid winter veggies work just as well. The addition of barley gives a whole grain chewiness. Try adding quinoa if you'd prefer a hit of protein instead.
Non vegans feel free to sprinkle your fave grated Italian cheese. Even better cook this baby with that dried out rind of Parmesan lingering in your fridge 🙂
Use what veggies you have and feel free to sub. Making soup uses up pieces and bits you would otherwise toss. Feel free to use you processor for slicing, chopping & dicing – no judgement!
1 medium onion, chopped
3 cloves garlic, chopped
2 carrots, sliced thin
1 larger zucchini, quartered lengthwise and sliced
1 larger yellow squash, quartered lengthwise and sliced
2 ears of corn from cob or freezer
1/2 cup puréed tomatoes, fresh, boxed, jarred or canned
1/2 cup barley
Olive or veg oil
In large stockpot over medium heat, add 1 tablespoon oil of choice. Cook onions 5-10 minutes until soft. Add garlic for last 2 minutes. Stirring and seasoning with salt & pepper. Add carrots, zucchini, yellow squash & corn. Add barley and toss the whole mess together. Combine with tomatoes & 5 cups of water. Bring to a boil. Lower to simmer and cook 20-30 minutes, until barley is cooked through. Check seasonings. Eat.
Eat – B
*note: Zoup can be made zesty with red pepper flakes, fresh herbs or pistou (blended garlic, basil, olive oil). Beans can be added for a heartier dish – jarred, canned or previously hydrated.