Vegetable Soup Coral Tree Cafe Food
VEGETABLE SOUP (CORAL TREE CAFE)
The Coral Tree Cafe offers "honest to goodness healthy and organic California-style cuisine in a casual indoor/outdoor atmosphere" located in and around Los Angeles, California. This is an adaptation of their popular vegetable soup. It is made with an assortment of vegetables, fresh thyme, and marinara sauce.
Provided by threeovens
Categories Grains
Time 1h
Yield 2 1/2 quarts, 10 serving(s)
Number Of Ingredients 11
Steps:
- Heat a heavy bottomed pot over medium heat; add oil, onions, carrots, bell pepper, thyme, and barley.
- Cook, stirring occasionally, until vegetables begin to brown, about 18 minutes.
- Stir in the vegetable broth and marinara sauce; cover and increase heat until mixture boils.
- Reduce heat to a gentle simmer and allow to cook until the barley is al dente, 6 to 8 minutes.
- Stir in the mushrooms and zucchini; season to taste with salt and pepper.
- Cover and continue to simmer until mushrooms and zucchini are just tender, 4 to 6 minutes.
- Remove from heat, add a little water to thin soup if it has become too thick; adjust seasonings and serve.
Nutrition Facts : Calories 143.2, Fat 4.2, SaturatedFat 0.7, Cholesterol 0.8, Sodium 181.4, Carbohydrate 24.1, Fiber 5.2, Sugar 7.3, Protein 3.6
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- Heat a medium, heavy-bottom pot over medium heat until hot. Add the oil, then add the carrots, onions, bell pepper, thyme and barley. Cook, stirring occasionally, until the vegetables are golden-brown, about 18 minutes, taking care that the barley does not burn.
- Stir in the vegetable broth and marinara. Cover and bring to a boil over high heat, then reduce the heat to a gentle simmer.
- Cook until the barley is al dente, 6 to 8 minutes. Stir in the mushrooms and zucchini, and season to taste with salt and pepper (the amount of seasoning needed will vary depending on the vegetable broth and marinara used). Cover and continue to simmer until the mushrooms and zucchini are just tender, 4 to 6 minutes.
- Remove from heat, thin if desired, and season again to taste, and serve. This makes about 2 1/2 quarts of soup.
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