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Vegetable Barley Soup
By Beth Moncel · budgetbytes.com
6 (2 cups each)
1 hr
A hearty vegetable soup with pearl barley, tomatoes, and root vegetables simmered in vegetable broth.
| prepPeel and dice the potato into 1/2-inch cubes (set aside) | ||||||
| 1 yellow onion, diced | Sauté onion & garlic in oil, 5 min | Add carrots, tomatoes, barley, herbs, pepper & broth | Bring to boil, then simmer covered 30 min | Add potato, simmer 10 min | Add frozen vegetables, simmer 5 min | Stir in lemon juice, season to taste, serve with parsley |
| 2 cloves garlic, minced | ||||||
| 30 ml olive oil | ||||||
| 225 g carrots (about 4), peeled and diced | ||||||
| 1 800 g can diced tomatoes with juices | ||||||
| 200 g pearled barley | ||||||
| 1/2 tsp dried basil | ||||||
| 1/2 tsp dried oregano | ||||||
| freshly cracked black pepper | ||||||
| 1.4 L vegetable broth | ||||||
| 1 russet potato (about 340 g), peeled and diced into 1/2-inch cubes | ||||||
| 150 g frozen green beans | ||||||
| 75 g frozen corn | ||||||
| 75 g frozen peas | ||||||
| 15 ml lemon juice | ||||||
| 1 handful fresh parsley, chopped (optional garnish) | ||||||
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