This vegetable soup recipe is full of a variety of textures, flavors and shapes that work together to keep you cold-free this winter.

In the winter months, it’s easy to fall sick if you are not supplementing your diet with foods that help keep your body in balance and thus equipped to fight off disease.

The immune system is not just one identifiable part that feeds on certain vitamins, minerals and nutrients. Instead, it is a system that requires an overall balanced body that is strong enough to fend off disease. By eating more plant-based foods and staying active, you are doing your best to keep your immunity system in check. This vegetable soup recipe is simply a terrific representation of the rainbow of plant-based foods you should be eating to keep warm and satisfied during the cold season. It is full of flavor and devoid of fat. Enjoy!

Immunity-Boosting Winter Vegetable Soup

Serves 6-8

Ingredients

• 2 cups uncooked barley
• 2 cups kale leaves, pieced
• 15 1/2-ounces cooked kidney beans
• ½ cup chopped dried tomatoes
• ½ cup chopped cauliflower
• 1 carrot, shredded
• 1 scallion, chopped
• 1 stick celery, chopped
• 1 long green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1/4 cup chopped fresh dill
• 1/2 onion, chopped
• 2 cloves garlic, diced
• 2 tablespoons tomato paste
• 2 teaspoons cumin
• 1/4 teaspoon sweet paprika
• 2 teaspoons salt
• 1 teaspoon black pepper
• 6 cups hot water

Directions

Place all of the ingredients into a large deep pot and bring the mixture to a boil. Fold and stir all the ingredients so that all is evenly combined. Once the mixture reaches a boil, reduce it to a simmer and cook with a lid for 45 minutes to an hour until the barley is cooked through and the veggies are tender.

Photo Credit: GlowKitchen

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