Rustic Vegetable Soup

Hello, hello! Today I have a simple (but yummy) recipe for you fine folks. The weather here in CT has been pretty weird lately, ranging from 60’s during the day to 30’s at night, with today being in the 40’s and raining. I’ve been eating a lot of these types of soups lately – simple and easy to make, but still so nourishing and comforting. I’ve made two or three iterations of this soup in the past few weeks alone.

To be quite honest, I’ve been struggling a bit with food lately. I’ve not been nearly as hungry as I used to be. Since going on leave, I’m on a new medication and I think it’s really zapped my appetite. And it’s surprisingly quite hard to work on recipes when you just have no interest in food! Unless you guys would want a recipe for like, plain white rice? I jest, of course. But in the face of my waning appetite, eating food in soup form has been extraordinarily helpful. Growing up, soup was always something I ate if I was sick or not feeling well, so it has this very comforting, healing connotation for me. Maybe that’s why it’s so easy for me to eat? Who knows. But hopefully my appetite will be back soon and I can bring some more adventurous recipes for you all!

Rustic Vegetable Soup

This simple, rustic vegetable soup requires only one pot for cooking, and is the perfect dish for chilly nights.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 3 -4 Bowls

Ingredients

  

In the order in which they're used:

• 1 Small Yellow Onion diced
• 6 Cloves Garlic minced
• 1 Whole Shallot
• Drizzle Extra Virgin Olive Oil for sauté
• 5 Stalks Celery chopped
• 1/3 Cup Carrots chopped
• 4 Cups Vegetable Stock
• 2 Cups Water
• 3/4 Cup Wheatberries or Barley
• 1 1/2 Tsp Finely Minced Fresh Thyme
• 1/2 Tsp Dried Oregano
• Salt and Pepper to taste

Instructions

 

• Bring a large pot to medium heat with a drizzle of olive oil. Add in onion, garlic, and shallots, and sauté for a few minutes, until onions are softened.
• Then, add in celery and carrots and sauté for another minute.
• Next, add in vegetable stock and water and bring to a boil. Once the stock is boiling, add in wheatberries and seasonings. Reduce heat to a simmer.
• Let the soup simmer for about 30-40 minutes, or until wheatberries are tender yet still a bit chewy.
• Best served hot with a slice of crusty wheat bread. Enjoy!

Quote of the Day:

Jesus, take the wheel; take it from my hands. ‘Cause I can’t do this on my own.

– Carrie Underwood