Vegetable Barley Soup
Hearty, seasonal vegetable-herb soup.
Servings: 4
Calories:
Ingredients
- 2 tablespoons olive oil
- 3 medium carrots diced
- 2 stalks celery diced
- 1 medium onion chopped
- 1 bell pepper chopped any color
- Salt and pepper to taste
- 14 ounce can fire roasted tomatoes with garlic including their juice
- ¾ cup *quick cooking* barley
- 15 ounce can Great Northern beans lightly drained
- 6 cups chicken stock
- 4 sprigs of thyme
- 1/4 cup Flat leaf Italian parsley chopped
- Parmesan cheese optional but recommended
Instructions
- In a large soup pot over medium heat drizzle in the olive oil and once it’s hot, drop in the carrots, onion, celery and bell pepper. Season with salt and pepper.
- Sauté about 5 minutes until they begin to soften then pour in the quick cook barley. Stir to combine then pour in the diced tomatoes and their juices, lightly drained Great Northern beans and the chicken stock.
- Give it a generous seasoning of salt and pepper, stirring to combine then lay the thyme sprigs on top of the soup. Cover and cook over low heat with a light boil about 30 minutes or until the vegetables and barley are tender.
- Stir in the chopped parsley and serve with freshly grated parmesan cheese and bread or salad.
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg