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Mains, Quick and Easy, Soups, Vegetarian

Coral Tree Cafe's vegetable soup

Coral Tree Cafe's vegetable soup
Glenn Koenig / Los Angeles Times

Dear SOS: I have never been able to find a vegetable soup that comes close to Coral Tree Cafe's. I know they must have a secret ingredient in there that gives it that extra something special! With fall approaching (and ... Read more

Total time: 1 hour | Serves 8 to 10
  • 2 tablespoons oil
  • 2 cups diced carrots
  • 2 cups diced onions
  • 1/2 cup diced red bell pepper
  • 1 1/2 teaspoons chopped fresh thyme
  • 3/4 cup pearl barley
  • 1 quart vegetable broth
  • 1 1/2 cups prepared marinara sauce
  • 2 cups quartered mushrooms
  • 2 cups diced zucchini
  • Salt and pepper

Step 1Heat 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.

Step 2Stir in the vegetable broth and marinara. Cover and bring to a boil over high heat, then reduce the heat to a gentle simmer.

Step 3Cook 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.

Step 4Remove from heat, thin if desired, and season again to taste, and serve. This makes about 2 1/2 quarts of soup.

Note: Adapted from Coral Tree Cafe in Los Angeles.


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