It has been unseasonably cool down here the past few weeks, and the chill in the air makes me crave soup. Soup season tends to end here around the end of March, but with lows in the low 40s, I thought I could safely make this soup without overheating us.
So if you’re experiencing snow, or ice, or chilly nights where you live, this is a hearty root vegetable soup that ought to keep you warm.
Root Vegetable Soup
- 2 chicken breasts, cooked and cubed
- 3 parsnips, peeled and cubed
- 1 rutabaga, peeled and cubed
- 1 bunch green onions, chopped
- 1 yellow onion, diced
- 1/4 bunch parsley, chopped
- 3 carrots, peeled and diced
- 3/4 C. pearl barley
- 6+ cups chicken broth
- 2 bay leaves
- salt and pepper to taste
Step 1: Cut and peel all the veggies. Also cook the chicken breasts and cube them. I boiled the chicken breasts and reserved the liquid to use as part of the chicken broth in the soup. Waste not…
Step 2: Prepare the barley according to package directions. It takes a while, so while the barley is cooking, heat a tablespoon of olive oil in a large stock pot. Once the oil is heated, add all the veggies, reserving some of the parsley and green onion for garnish, if you want.
Step 3: Cook the veggies over medium heat for about 15 minutes, or until everything begins to soften. Then add enough broth to cover the veggies by an inch or two. Throw in the bay leaves, too. Taste and add salt and pepper if needed/desired.
Step 4: Bring the veggies to a boil, then reduce the heat and simmer until the barley is done (about 20-25 minutes). Then add the barley and chicken. Stir everything together, then simmer for another 15 minutes.
Serve with a little green onion and parsley as garnish.
This is a very hearty, flavorful soup. It will definitely keep you warm on a cold night, especially once you get done with all the chopping! It can also easily be made vegetarian by leaving out the chicken, and using vegetable broth.
Here’s hoping it warms up soon!