Soup-making continues to be one of my favourite things to do in the kitchen

Whether it’s a quick version I prepare when I come home from work or a recipe on which I spend more time on a Sunday, there’s just so much flexibility and creativity.

Soups also are a fabulous way to incorporate seasonal vegetables. Local market stands are chock full of great vegetables.

This vegetarian soup showcases barley, an economical, nutritious grain which is easy to cook. I regularly cook up a large batch to freeze in one- or two-cup containers so I can easily add them to soups and stews. I prefer pot barley for its better nutritional value and slightly denser texture.

In addition to local sweet potatoes or carrots, this recipe uses onion, celery, green beans, cauliflower and kale or spinach. I’ve provi

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