Vegetable Barley Soup

1 hr6 servings, 2 cups each

A hearty vegetable soup with pearl barley, tomatoes, and root vegetables simmered in vegetable broth.

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prepPrepare a large soup pot
1 yellow onion, diced	Sauté onion & garlic in oil, 5 min	Add carrots, tomatoes, barley, herbs, broth; bring to boil	Simmer covered, 30 min	Add potato, simmer 10 min	Add frozen green beans, corn & peas, heat through 5 min	Stir in lemon juice, taste & adjust seasoning	Serve hot, garnish 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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