As we move into the colder, winter months this chopped vegetable soup is almost guaranteed to keep your tummy warm while bearing the cold. What you will need for this soup is two cartons of organic vegetable stock, one tomato, one zucchini, half a cup of pearled barley, one carrot peeled and chopped, one onion diced, one small package of basil leaves, one stalk of celery, extra virgin olive oil, and sea salt and freshly ground black pepper to taste.
Begin by adding vegetable stock to a large pot. Add the barley, carrots, celery, and onions first. Let simmer for thirty minutes. Add the rest of the veggies and let simmer over medium high heat for about thirty to forty-five minutes. Stir every ten to fifteen minutes. The soup is ready when all of the vegetables have been softened. The carrots and celery will take the longest to cook through. If you would like to add a small kick to the soup add a little red pepper flakes.
Serve hot and enjoy.
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