What a delicious way to top off a chilly Saturday! This Vegetable Barley Soup is so quick and easy to make. It’s nice because you can use just about any vegetables you have around the house — so peek in those crisper drawers or stop by the farmers market and whip up this delightful soup!
Ingredients:
1 onion, chopped
2 carrots, sliced
2 ribs celery, chopped
2 tablespoons olive oil
8 cups of vegetable broth (we use our own homemade)
1 cup barley, uncooked
1 1/2 cups frozen mixed vegetables (These do not have to be frozen and you can choose whatever veggies you like. Today we used fresh green beans and raw sweet corn cut off the cob.)
1 14-oz can of crushed or diced tomatoes
1/2 teaspoon parlsey
1/2 teaspoon thyme
2 bay leaves
salt and pepper to taste
1.) In a large soup or stock pot, saute onion, carrots and celery in olive oil for 3-5 minutes, just until the onions are soft.
2.) Reduce heat to medium low and add remaining ingredients (except for salt and pepper).
3.) Bring to a simmer, cover, and allow it to cook for at least 45 minutes – stirring occasionally.
4.) Remove the cover and allow to cook for 10 more minutes.
5.) Remove bay leaves; season with salt and pepper to taste.
You should get approximately 6 servings from this recipe:
Calories: 228
Fat: 5 g
Fiber: 9 g
Protein: 6 g
This recipe was inspired by one of our favorite vegan cookbooks with a few tweaks and special ingredients. Feel free to experiment with your recipe or check out more recipes in The Everything Vegan Cookbook by Jolinda Hackett. Click the picture to link straight to Amazon.