Barley Vegetable Soup

Submitted by The Veganista

"Have sad looking vegetables? Don't throw them away! Make this wonderful veggie soup. The zucchini is added last otherwise it will become mush."

 

• Ready In: 53mins
• Ingredients: 15
• Serves: 5

ingredients

• 29.58-44.37 ml extra virgin olive oil
• 118.29 ml barley, uncooked
• 3 carrots, chopped
• 3 celery ribs, chopped
• 1 onion, chopped
• 1 zucchini, chopped
• 4 roma tomatoes, chopped
• 118.29 ml frozen corn
• 118.29 ml frozen edamame
• 5 vegetable bouillon cubes
• 1182.95 ml water
• 1 bay leaf
• 2.46 ml salt (or more)
• 4.92 ml garlic powder
• 1.23 ml pepper

directions

1. Saute the first 4 ingredients for 5 minutes
2. Add remaining vegetables except the zucchini.
3. Add water, bouillon cubes and seasonings.
4. Bring to a boil, cover, reduce heat to low and simmer for 35 minutes.
5. Add your zucchini and simmer for another 10 minutes.

Reviews

[Sassy J]

Delicious, filling soup. Minor adjustments--canned diced tomatoes and chicken bouillon cubes. Very happy.

 

[mama smurf]

Made this today for DH and I for our lunch. I did cut the recipe down and used yellow squash for the zucchini (didn't have one) and towards the end for DH I put some roasted chicken in that I had left (he loves meat in most of his soups). Oh yes, I did use freshly made chicken stock and added some italian seasoning to the soup. Very good and one I will definately make again. Thank you. Made for New Kids on the Block tag game and also Topic of the Month Forum's Soup-Fest 2011 tag game.