Vegetable Barley Soup (Print Version)

# Ingredients:

01 - 1 yellow onion.
02 - 2 garlic cloves.
03 - 2 Tbsp olive oil.
04 - 4 carrots (1/2 lb).
05 - 1 can (28oz) diced tomatoes.
06 - 1 cup barley.
07 - 1/2 tsp dried basil.
08 - 1/2 tsp dried oregano.
09 - Black pepper.
10 - 6 cups veggie broth.
11 - 1 potato (3/4 lb).
12 - 1 cup frozen green beans.
13 - 1/2 cup frozen corn.
14 - 1/2 cup frozen peas.
15 - 1 Tbsp lemon juice.
16 - Fresh parsley if you want.

# Instructions:

01 - Chop onion and garlic. Cook with oil in big pot on medium heat for 5 minutes till soft.
02 - Cut carrots. Add to pot with tomatoes, barley, basil, oregano, pepper, and broth.
03 - Mix it up, cover, turn heat up till it boils. Turn down to medium-low, cook 30 minutes. Stir now and then.
04 - Cut potato in small cubes. Add after 30 minutes. Cook 10 more minutes till soft.
05 - Put in frozen veggies. Cook 5 minutes till hot.
06 - Add lemon juice. Taste and add salt if needed. Put parsley on top if you want.

# Notes:

01 - Good for making ahead.
02 - Freezes well.
03 - Try other veggies if you want.

Back