this soup is probably my most requested meal - it is near perfect. there are a couple secrets that make this soup so amazing...paprika, sundried tomato paste, and the lemon juice at the end. this is not your typical boring vegetable soup .... it is the best vegetable soup you will ever eat. i could eat it everyday! i have served it for dinner with a salad, or alone for lunch.

spicy vegetable barley soup
adapted from Alton Brown

4 tbs olive oil
3 leeks chopped (1/2") and rinsed well (white part only)
8 cloves of garlic minced
kosher salt
pepper
5 carrots 1 inch cubes (i leave mine bigger)
4 cups potatoes 1 inch cubes (i leave mine bigger)
2 Q vegetable stock
4 c. chopped tomatoes (canned)
1 bag frozen sweet corn
1/4 c. parsley
juice and grated zest of 1 lemon
2 tsp garlic powder
2 tbs essence
2 tsp smoked paprika
3/4 c. barley
1 tbs sundried tomato paste







heat olive oil - add leeks and sweat (3 min). add garlic and 1 tsp salt. sweat until softened (2 min).

add carrots and potatoes and cook for 6 - 7 minutes. add barley and cook for 2 minutes. add essence, paprika, sundried tomato paste, salt and pepper. stir together.

add stock - bring heat to high. once simmering, add tomatoes. reduce heat to low.

cook 25 minutes.

add corn - cook another 5 minutes.

turn off heat, stir in parsley and lemon juice. season with salt and pepper if needed.

**I often make a double batch, so I just double everything. Works great - soup for lunch all week!