Growing up in California had its advantages. I saw the beach at least once a year, didn’t have to learn how to drive in the snow, and inherited that eloquent valley girl slang that everyone loves so dearly. Like, totally. I also enjoyed the limitless and diverse restaurants that my surrounding area had to offer.
When I return for a visit, as much as I love my mom’s cooking, you can bet I’ll be eating out as much as I can to get my fill of my favorite restaurants.
All my boys and I drove down to California for Thanksgiving and, while most of the vacation was dedicated to hearty family meals, I did sneak in a visit to the local Panera Bread. Since we don’t have one near me {yet} I always try to stop to see what new things they have on the menu and for a treat or two or five.
Seriously. Yum.
When I’ve gone in the past I’ve always enjoyed their sandwiches and salads but never ordered their soups. With the weather colder it seemed the perfect time to try some. Plus, they had a couple tasty new ones that sounded delish. And with a slogan like “good goes in” I suspected it would be a good gamble.
I’m not usually a gambling woman but I’d bet you’d like their soup. The menu changes daily so be sure to their menu. I ordered a hearty Sonoma Chicken Stew and a half of a veggie sandwich from their You Pick 2 Menu. Then added a treat on for $0.99. Can’t possibly pass that up! My sister ordered a salad while my mom stuck with a classic French Onion soup.
I’ve always enjoyed a good cup of soup and was reminded of that during lunch. More often than not I disregard soup as a meal forgetting how easy it is to make and how filling it really is. I went back home with a new resolve to try to make soup more often, especially considering I won’t be back in California for a while which means no Panera.
With a motto like “Good Goes In” it was easy for me to get inspired to make this Vegetable Barley Soup. I consider it a “clean out your fridge” kinda soup because you can put almost any vegetable in it that you want. It also comes together quickly so it makes a great last minute meal.
Ingredients
- 1 teaspoon extra virgin olive oil
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 5 cups water
- 1 - 14 1/2 oz can canned tomatoes, undrained
- 3/4 cup quick cook barley
- 1 cup celery, diced
- 1 cup carrots, sliced
- 2 beef bouillon cubes
- 1/2 teaspoon dried basil
- 1 bay leaf
- 1/2 teaspoon chili sauce
Instructions
- In a large pot heat the oil over medium heat. Add the onion and garlic. Saute for 2 minutes or until onion is tender.
- Add the water, tomatoes, barley, celery, carrots, bouillon, basil, bay leaf, and chili sauce.
- Cover and bring to a boil. Uncover and continue to simmer for 15-20 minutes until the vegetables are tender, stirring occasionally.
- More water can be added if needed to thin out the soup.
Notes
© Budget Gourmet Mom
Disclosure: As part of the Daily Buzz Food Tastemaker Program I was selected to participate in this campaign. I was compensated for my time. My opinions and experiences are my own.
Love a hearty and good soup. After seeing all these Panera posts, I am craving them for lunch!!
I adore panera! I just got one right down the road and have been spending way too much time there! Did you try the iced green tea?
ohh!! yours looks incredible!!