Greene County Soup (SunGold Farms Recipe)

Olive oil............2 tbsp.
Carrots.............1 cup
Celery..............1 cup small diced
Onion..............1/2 cup small diced
Garlic..............2 cloves smashed and chopped
Tomato Paste....1/2 cup (1 small can)
Barley.............1 cup dry (cooked and cooled ahead of time)
Red Potatoes.....2 cups small diced (steam and cool ahead)
Beans (Green)....1 cup medium pieces
Cabbage............2 cups thinly sliced
Vegetable Stock...3 (32 oz) boxes or 12 cups
Cider Vinegar......2 tbsp.
Honey...............1 tbsp.
Kosher Salt.........2 tbsp.
Black Pepper.......2 tbsp.
Chickpeas..........1 16oz can drained

Parmesan Cheese for garnish.

Steam and cool the potatoes and barley ahead of time while chopping the vegetables.

In a stock pot over medium heat add the oil. When the oil begins to shimmer, add the first 4 ingredients and sweat until soft and translucent. Add the Barley and coat with oil and brown slightly. Add the tomato paste and cook for 1 min. Add the vegetable stock and simmer for 20 min. Add the potatoes and simmer for 10 more min. Add the remaining ingredients and simmer briefly to blend flavors. Adjust the seasoning. Ladle soup into bowls and garnish with pesto or parmesan cheese.

Serving Size: Makes 10 large bowls

Number of Servings: 10

Recipe submitted by SparkPeople user CATALYA.