Vegetable Barley Soup

This is an excellent recipe that I highly recommend (especially if you're looking for a hearty meatless soup).

I can't take credit for the majority of this recipe, but I did add my own personal touches (the beer is obviously mine, not to mention the serrano chilis. Plus, I added a few vegetables that weren't originally called for and left out some that were).

I made this recipe for my family the other day, and it was definitely a hit. The fact that I did it from memory and remembered just about everything made it even more impressive.

Here's the recipe (this yields a HUGE pot of soup by the way, so if you don't have anything bigger than a 6qt stock pot, you might consider cutting this in half).

Ingredients:

• 5 to 6 cups vegetable broth (possibly more, or a few cups of water -- this soup has a tendency to get really thick, which isn't what you want; you want some "soupiness" to your soup, so have extra broth or water on hand and ready to go).
• 1 can or bottle of beer (any kind -- I've used both MDG and Budweiser Select with success, and don't worry, the alcohol cooks out)
• 1/2 teaspoon of red wine vinegar (or more or less, whatever)
• 1 cup of barley
• 1 large can of diced tomatoes (28oz, non-flavored)
• 3 to 4 stalks of celery, chopped
• 1 to 2 medium-sized onions, diced
• 3 to 5 medium-sized carrots, chopped
• 1 or 2 small potatoes, cubed (or leave them out if you want)
• 3 bay leaves
• About 12 cloves of garlic, minced (no joke -- I almost used an entire bulb. Trust me, it's good)
• 1 tablespoon of Basil and/or Parsley (whichever you like better, or both if you want)
• 1 teaspoon of oregano
• 1 tablespoon of kosher salt (or to taste)
• 2 to 3 teaspoons of black pepper
• 1 teaspoon of paprika
• 1 to 2 teaspoons of chili flakes (the more the better I think)
• 3 to 4 serrano chilis, finely diced (jalapeños are ok I guess, but I they're kinda whimpy).  If you are a baby, use jalapeños.
• 1 can of garbanzo beans (including liquid)
• 2 to 3 tablespoons of olive oil (or safflower oil)
• 1 teaspoon Worcestershire sauce

Directions:

1. Add garlic, onions, and oil to a cold stock pot. Put heat on medium-high and let the garlic and onion flavor gradually infuse with the oil (maybe 5 to 15 minutes; just don't burn the garlic).
2. Add in celery and carrots (and potatoes if you're using them); saute for a min or two.
3. Add vegetable broth, diced tomatoes, red wine vinegar and beer.
4. Add barley and garbanzo beans to the liquid, and bring to a boil.
5. Add Worcestershire sauce, salt, pepper, paprika, basil/parsley, oregano, chili flakes, and serrano chilis.
6. Cover and let simmer for about 30 minutes, stirring occasionally (keep an eye on it with the lid on though, as the abundance of starch in this soup can cause it to boil over).
7. Taste the soup, and add more spices if necessary. If barley or potatoes are not soft enough, cook a little while longer (actually, I recommend just letting it simmer uncovered for as long as possible, as the soup will only get more flavorful the longer you do this).
8. If the soup seems too thick, you can add a cup or two of water or more broth. There are enough spices that some water won't dilute the flavor too much.  
9. Say a prayer.
10. Eat and enjoy.

FINAL NOTE: It's really important to make sure this soup isn't too thick.  You want it to actually feel like soup in terms of its texture.  It shouldn't be like chili, but it also shouldn't be too watered down -- it should be a "hearty" soup.  And it's also really good if you can leave it simmering on low for as long as possible (an hour or so ideally, maybe two).  If you do this, you'll find that you have to stir frequently, and occasionally add a half cup or a cup of water to keep it from getting too thick.

This soup goes really well with almost all kinds of bread, so be sure to have a few slices to serve along with it. Not at all bad with a mild red wine either. I served it with a Shiraz/Cabernet and it was quite good.

Comments Welcome.