This classic vegetable soup with barley is the perfect nourishing and comforting meal to warm you up during the holiday season.
Check out the recipe below.
Servings: 6 l Estimated Total Time: 50 Minutes
Ingredients:
1 yellow onion
2-3 gloves of garlic
3-4 large carrots
2 russet potatoes
1 cup of frozen corn
1 cup of frozen peas
1 cup of frozen green beans
1 28 oz can of crushed tomatoes
6 cups of vegetable broth
1 cup of barley
½ teaspoon of dried basil
½ teaspoon of dried oregano
½ teaspoon of dried parsley (+ more for garnish)
1 ¼ teaspoons of salt
Directions:
Start by chopping all your vegetables and mincing garlic. I chose not to peel my potatoes, but you can if you prefer. Add onions to a large pot and sauteed for 3-4 minutes. Add minced garlic and cook until fragrant. Add carrots and potatoes with a sprinkle of salt and pepper, stir well and let cook for 3 to 4 minutes. Add crushed tomatoes, vegetable broth, dried basil, oregano, parsley and salt. Bring to a boil and let boil for 10 minutes. Add in barley and reduce to a simmer. Let simmer for 25 minutes. Stir in frozen vegetables and let cook for 5 to 10 more minutes. Garnish with dried parsley, adjust salt and pepper if needed and serve.
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