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In the realm of comfort food, few dishes can rival a warm, hearty soup that not only satiates your hunger but also nourishes your body. Enter the Hearty Hatch Chili Veggie Soup with Barley—a wholesome blend of flavors and textures that embodies the very essence of healthy eating without sacrificing satisfaction. This flavorful soup is packed with nutritious ingredients, making it an ideal choice for anyone looking to enjoy a filling meal that caters to various dietary preferences.

Hatch Chili Veggie Soup with Barley

Discover the comforting flavors of Hearty Hatch Chili Veggie Soup with Barley, a nutritious delight that warms the soul. This delightful soup features hulled barley and hatch green chiles, creating a perfect balance of texture and taste. Packed with vibrant vegetables and rich in fiber, it's a satisfying meal for any dietary preference. Ideal for chilly evenings, this versatile recipe invites creativity with endless customization options, making healthy eating enjoyable and delicious.
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Ingredients
  

1 cup hulled barley

2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 zucchini, diced

2 cups fresh hatch green chiles, roasted, peeled, and chopped

4 cups vegetable broth

1 can (14.5 oz) diced tomatoes, undrained

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper, to taste

1 cup corn (fresh or frozen)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Barley: Start by rinsing the hulled barley in a fine mesh strainer under cold running water until the water runs clear. In a medium saucepan, combine 4 cups of water with the rinsed barley. Bring this mixture to a boil over high heat. Once boiling, reduce the heat, cover, and let it simmer gently for 30-40 minutes, or until the barley is tender but still has a bite. Drain the excess water and set the cooked barley aside.

    Sauté the Vegetables: In a large, heavy-bottomed pot, heat the olive oil over medium heat. Once heated, add the diced onion and sauté for about 5 minutes until it becomes soft and translucent. Next, add the minced garlic along with the diced carrots and celery. Cook for another 5-7 minutes, stirring occasionally, until all vegetables are tender and fragrant.

      Add Chili and Tomatoes: Incorporate the roasted hatch green chiles and diced zucchini into the pot. Pour in the can of diced tomatoes with their juices, stirring to combine all the ingredients evenly.

        Bring the Soup Together: Slowly pour in the vegetable broth and raise the heat to bring the mixture to a gentle simmer. Stir in the cooked barley, ground cumin, smoked paprika, and oregano. Season with salt and pepper to taste. Allow the soup to simmer uncovered for 15-20 minutes, enabling all the flavors to develop and meld together.

          Incorporate the Corn: In the final 5 minutes of cooking, add the corn to the soup. Stir well to ensure the corn is heated through, then adjust the seasoning if needed.

            Serve: Ladle the hearty soup into bowls, making sure to include a good mix of vegetables and barley in each serving. Garnish with freshly chopped cilantro and serve with lime wedges on the side for a zesty finish. Enjoy the comforting warmth and vibrant flavors of this nourishing veggie soup!

              Prep Time, Total Time, Servings: 15 minutes | 1 hour | 6 servings