Hearty Vegan Vegetable Barley Soup

This is a rich minestrone-style totally vegan soup. I listed the veggies that I most often use, but you can really toss in any of your favorites.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 1  onion, chopped
• 2  tablespoons  cooking oil
• 1⁄2 cup  mixed mushrooms, chopped
• 1  cup carrot, chopped
• 2  cups zucchini, chopped
• 1  cup green beans, chopped
• 1  cup celery, chopped
• 1  garlic clove, minced
• 14  ounces kidney beans, canned
• 14  ounces diced tomatoes, canned
• 4  cups vegetable broth
• 1⁄2 cup barley, uncooked
• 1  tablespoon salt
• 1⁄2 teaspoon oregano
• 1⁄2 teaspoon basil

Directions

1. Heat cooking oil in a large soup pot over medium high heat. Cook onion until translucent.
2. Add all remaining fresh and canned vegetables.
3. Pour broth over all and bring to a boil.
4. Add the barley and spices to the boiling soup.
5. Lower heat and simmer for 60 minutes.
6. Add water as needed if the soup becomes too thick.