Farmhouse Vegetable and Barley Soup with Classic Croutons (Recipe #89)

        Vegetable soup is a standard in my house. Whenever I have a lot of veggies that are coming to the end of their life or veggies that I am not sure what to do with, I throw them in a soup because why not! This farmhouse vegetable soup with crouton recipe was great! I loved the soup and will be making it again for sure!

I loved how this soup included a lot of vegetables. It called for leek, carrots, celery, potatoes, turnip, cabbage, garlic, potatoes, and peas! This soup also calls for barley. I loved the combination of vegetables with the barley because it provided a filling soup with lots of flavor. The broth was composed of soy sauce, vegetable broth, and water. I think every element of this recipe provided the right amount of flavor and texture to make a great soup.

The croutons were a great add! Jacob loves croutons (like probably a little too much, but hey, that’s okay!). I thought these croutons were perfect on top of such a hearty soup. I put them in the oven when the soup had 20 minutes left to simmer and everything was done at the same time! I loved the simplicity of the croutons as well. Bread, oil, salt and pepper is all that it takes to make these croutons.

Overall, this was a delicious recipe and I would love to make it again. I can easily see myself changing out the cabbage for green beans or some of the potatoes for tomatoes. I think this provides a great base for you to put in whatever veggies that you want to. This is the perfect soup for a cool day or when you are just starting to get a cold (or all the time if you are a soup lover like me)!

Taste: 10/10!

Level of difficulty: 1/5

Notes for next time: This recipe provided a delicious and hearty vegetable soup that stood out as a whole meal on its own!