Yellow & Green Zucchini Barley Soup

This soup was inspired by mushroom barley soup.  I wanted something similar, but different.  Hence, this dual-colored zucchini soup was born 🙂

I left it parve, so it can be served with any meal, but it can easily be made fleishik by searing some flanken in the pot, when the onions are sautéing.  It would then essentially be a meal on its own. 

Easy to throw together, colorful and appealing, hearty and delicious, this soup is perfect for any winter night.  Everyone here loved it and I hope you and your family will too.

Yellow & Green Zucchini Barley Soup

In a stockpot, heat some light tasting olive oil (or cooking oil of your choice) over medium heat.  To the oil, add 2 medium onions, chopped.  Sauté the onions for about 10 minutes, till translucent, but not browned. 

To the onions, add:

1 c. diced carrots

1 c. diced celery

2 frozen cubes basil, 2 frozen cubes parsley, 2 frozen cubes garlic

Sauté all together for about 7-10 more minutes, over medium heat, stirring often.  To the vegetables, add:

3 slim zucchini, which yields 4 c. chopped green zucchini, unpeeled

2 yellow squash, which yields 6 c. chopped yellow squash (yellow zucchini), peeled once (The skin of yellow squash is thicker than that of green zucchini.  Run the peeler down the length of the yellow squash one strip at a time.  The outer side of the yellow squash will still be yellow, but the tougher outer peel will be removed.) 

Sauté for about 10 more minutes, stirring often.

To the pot, add:

1 box (32 oz) low sodium vegetable stock (I use the Empire Organic low sodium vegetable broth)

6-7 c. cold water

2 bay leaves

1 c. barley, rinsed

Season the soup with black pepper to taste and 2-3 tsp. sea salt (I used 3 tsp. which equals 1 Tbsp.  However, if you like your food less salty, start with less salt – you can always add more to taste when you serve the soup!  Also if you use regular vegetable stock – I used low sodium – you will need less salt.)

Bring the soup to a boil.  When the soup comes to a boil, lower to a simmer.  Cook, covered, for about an hour to an hour and a half, stirring occasionally during cooking.  Serve hot with a crusty piece of bread, or alongside your favorite meal.

Happy cooking, b’tay’avon and enjoy!


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