Winter $oup.

I made a soup the other night, and that shit turned out hella bomb! [Translation: the soup tasted divine]. It was a cross between a stew/soup, but read, try, and enjoy.

Ingredients:
1 Medium Yellow Onion
1 Sweet Potato
1+ Zucchini
1/2 bunch Rainbow Chard
1 Lg can of San Marzano Tomatoes
1/2 Cup of Barley
1 tbs. Extra Virgin Olive Oil
2 cloves garlic
1/2 teaspoon Chile de Arbol
1/2 bunch fresh Thyme
2 Bay Leaves
4 leaves of fresh Sage
Salt and Pepper to taste

First, put 1/2 cup of barley and 1 cup of water in a small pot and bring to a boil. Once water heats, drop the flame immediately and allow to simmer for about 40 minutes.

In a separate pot, heat the olive oil. Chop garlic and throw in pot to brown. Coarsely chop the onions (so they are apart of the soup and not just a flavor component). Throw onions in pot and allow to sweat for 2 minutes. Peel and cut sweet potato into 1/4 thick and 1"x1" wedges; throw in pot, allow to cook additional 2 minutes. Cut zucchini into 1/3" thick half circles, and throw into pot. Now salt and pepper the veggies to taste, about 4 turns of a pepper mill and 1/2 ts. of salt. Cut chard leaves into ribbons about 1/2" thick and put in pot, include the stalks (so yummy). Now add the herbs; fresh sage and thyme are highly recommended, and the alternatives can very from whatever is in your pantry. I also added some chili flake, cumin, and coriander. Again, salt and pepper to taste. Once potatoes have softened, and chard has wilted a little, add the can of tomatoes and barley. Also a tomato can's worth of water along with two bay leaves, stir, cover the soup and allow to simmer for 20 minutes.

Plate and add some chopped Italian parsley and Parmesan cheese. Enjoy.