Vegetable Barley Soup with Walnut Pesto

October 2, 2020
Created by Harmons
1 hour 45 minutes
Serves 6-8
  • Olive oil
  • 1 1/2 cups chopped onion
  • 2 Tbsp minced fresh garlic
  • 2 portobello mushrooms, stems and gills removed and chopped
  • 1 sprig fresh thyme
  • 1 cup peeled butternut squash, cut into 1/2" cubes
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped Granny Smith apple
  • 1 jalapeno stemmed, deseeded, and chopped (optional)
  • 1 cup uncooked barley, rinsed and drained
  • 4 1/2 cups low sodium vegetable broth
  • 3/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • Walnut Pesto
  • 1 bch Swiss chard, stems removed, cut into pieces
  • 1/4 cup walnuts, toasted
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 1 Tbsp olive oil
  • 1 Tbsp minced garlic
  • 1 Tbsp lemon juice
  • 1/4 tsp salt

In a large Dutch oven over medium-high heat, warm 2 tablespoons oil. Add onions and cook until translucent, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms and thyme and continue to cook, about 5 minutes. Add squash, carrot, celery and apple and continue to cook, 5-7 minutes. Add jalapeƱo, barley and broth and increase heat to high and bring to a boil. Reduce heat to a simmer, cover, and cook, stirring occasionally, about 40-50 minutes. Season with salt and pepper.

Meanwhile, to make pesto, bring medium saucepan over high heat filled with water to boil. Add chard and cook, about 2 minutes. Drain, rinse under cold water and drain again. In a food processor, add chard, walnuts, cheese, oil, garlic and salt and puree until smooth. Spoon pesto over soup.