Tomato, Barley, Corn & Kale Soup

It seems as though every soup we’ve made this season has “been the best we’ve ever tasted”, but they’ve honestly all been unbelievably delicious and this one is no exception.  Not to beat a dead horse (of course we wouldn’t do that, we’re vegetarians), but this soup is quite possible the best we’ve ever tasted.  The crisp, saltiness of the kale, the creaminess of the corn and tomato soup, joined with the barley, made for an irresistible mix that was surprisingly simple to create.

4 cups low sodium creamy roasted tomato soup (we got the boxed organic kind from Trader Joe’s)

4 cups low sodium vegetable broth

1 cup water

1 cup coconut milk

1 small bunch kale, torn into pieces (about 4 cups)

1 1/2 cups barley

1 1/2 cups frozen corn

1 tbsp olive oil

1 1/2 tsp dried basil

1 1/2  tsp sea salt

1/4 tsp black pepper

1/4 tsp white pepper

1 cayenne pepper, minced

• Preheat oven to 400 degrees
• In a large saucepan, bring tomato soup, veggie broth, water, barley, basil, 1 tsp salt, black pepper and cayenne pepper to a boil
• Once it boils, reduce to a simmer and cook for 35 minutes, stirring occasionally
• Toss kale with oil and 1/2 tsp salt and layer on a baking sheet
• Bake at 400 degrees for about 5 minutes and turn over and cook for another 5 minutes OR until completely cripsy
• After the soup has simmered for 35 minutes, add corn and coconut milk and cook for 10 more minutes
• Remove from heat, add kale and stir together