Winter CSA Barley Soup

Here's a hearty vegetable soup that makes great use of the bounty that is a winter CSA box in the upper Midwest.

Matt put together this tasty concoction of carrots, celeriac, parsnips & cabbage to have as our lunch last week. All the vegetables together with the seasonings made it flavorful enough that it didn't need to even be made with stock. The barley adds body & texture to this filling & very healthy soup.

Winter CSA Barley Soup

2 T olive oil
2 c onion, chopped
1 1/2 c carrot, sliced
1/2 c celeriac root, chopped
1 c parsnip, sliced
2 c cabbage, chopped
1 c barley
8 c water
2 bay leaves
1 clove garlic, crushed
salt & pepper to taste
dash worcestershire sauce
2 T tomato paste

In a large soup pot heat the olive oil over medium-high heat. Add the onion & cook until tender about 3 minutes. Add the carrots, celeriac and parsnip then cook another 3 minutes. Add all remaining ingredients. Bring to a boil. Reduce heat, cover & simmer for 60 minutes. Taste for seasoning & add salt & pepper if needed.

8 - 10 servings

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