Vegetable Barley Soup

Even though it is summer right now I still enjoy a nice big bowl of soup. There is just something so comforting about it and it is a lot healthier than some of my other go to comfort foods like macaroni and cheese.

Recipe:
1 T olive oil
2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
1 clove garlic, minced
1/2 cup cabbage, shredded
1/2 a tomato, diced
1/3 cup chick peas
3-4 cups veggie stock
1/3 cup dry barley
1/2 tsp crushed red pepper
salt
pepper

In a stock pot, heat oil over medium heat. Add celery, carrot, onion, and garlic. Cook until veggies soften. Add cabbage and continue to cook 1-2 minutes. Add tomato and chick peas and cook for 1 minute so that the tomato releases its juices. Add veggie stock and bring to a simmer. Add the barley and the red pepper and simmer for 30 minutes or until the barley is fully cooked. Season with salt and pepper.

This is a really flexible recipe. I have thrown salsa into it before instead of the tomato. I have also put fresh corn in it when I add the chick peas. I have added diced bell peppers in with the onions, carrots, and celery. Basically this will help you use up whatever you have on hand. Add more stock if the barley soaks up too much of it.