Barley Vegetable Soup

megmay8's Note:

This recipe is a variation on the 'Big Batch Vegetable Soup' recipe from marthastewart.com. It is both colorful and healthy, and makes a large batch that can be frozen for enjoyment at a later time. Makes approx. 8 (2 cup) servings. Note: If desired, you may substitute barley with rice, or perhaps a small pasta such as alphabets, orzo, or ditalini. Veggies may be fresh, frozen, canned (rinsed and drained), or a mixture of each to save time/money.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 8

Yield: 16.0 cups

• 1 tablespoon olive oil
• 1 medium onion , chopped
• 2 teaspoons italian seasoning
• 1 tablespoon tomato paste
• 3 (14 ½ ounce) cans reduced-sodium vegetable broth
• 3 cups water
• 1 (28 ounce) can diced tomatoes , with juice
• 1 cup quick-cooking barley , uncooked
• 1 cup canned kidney beans , rinsed and drained
• 1 cup diced red potatoes
• 1 cup peas
• 1 cup lima beans
• 1 cup corn
• 1 cup sliced carrot
• 1 cup cut green beans
• sea salt and pepper , to taste

Directions:

1. Heat oil in a medium saucepan over medium heat. Add onions and Italian seasoning; season with salt and pepper. Cook, stirring frequently, about 5-8 minutes or until onions are translucent.
2. In a large stockpot, combine vegetable broth, tomatoes with juice, tomato paste, water, and cooked onions; bring to a boil. Reduce heat to a simmer and cook, uncovered, for 20 minutes.
3. Add uncooked barley and vegetables to the pot and bring back to boiling; return to a simmer once again. Cook, uncovered, until vegetables are tender and barley is cooked; about 20-25 minutes. Season with salt and pepper, as desired. Let cool before storing.