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When the weather turns chilly or you simply need a comforting meal, few dishes can rival the warmth and satisfaction of a hearty soup. Soup has long been celebrated as a staple comfort food, bringing people together around the table and filling homes with rich, inviting aromas. What makes soup truly special is its versatility; it can be tailored to fit any palate or dietary need, especially when made with wholesome ingredients that nourish both body and soul.

Hatch Chili Veggie Soup with Barley

Warm up with a bowl of Hearty Hatch Chili Veggie Soup with Barley, a delicious and nutritious dish perfect for chilly days! This comforting soup features flavorful Hatch green chiles, nutrient-rich hulled barley, and a vibrant mix of fresh vegetables including onions, garlic, carrots, and zucchini. Packed with fiber and antioxidants, it's not only satisfying but also supports your health. Dive into this easy-to-make recipe and enjoy the blend of cozy flavors!
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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 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: Rinse the hulled barley in a fine mesh strainer under cold running water. In a medium saucepan, combine 4 cups of water and the barley. Bring it to a boil, then reduce heat and simmer uncovered for about 30-40 minutes, or until the barley is tender. Drain and set aside.

    Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté for about 5 minutes until they become translucent. Then, add the minced garlic, diced carrots, and celery. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender.

      Add Chili and Tomatoes: Stir in the roasted hatch green chiles, diced zucchini, and the can of diced tomatoes (with their juice). Mix well.

        Bring the Soup Together: Pour in the vegetable broth and bring the mixture to a simmer. Add the cooked barley, ground cumin, smoked paprika, oregano, and season with salt and pepper to taste. Let it simmer for another 15-20 minutes to allow the flavors to meld.

          Incorporate Corn: Add the corn to the soup in the final 5 minutes of cooking. Stir well and adjust seasoning if necessary.

            Serve: Ladle the soup into bowls, garnish with freshly chopped cilantro, and serve with lime wedges on the side for squeezing over the top. Enjoy the warmth and flavor of this hearty veggie soup!

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