Vegetable Soup (Coral Tree Cafe)
- Reviews 3
Ready In: 1 hr
Serves: 10
Yields: 2 1/2 quarts
Ingredients
- 2 tablespoons olive oil
- 2 cups onions, diced
- 2 cups carrots, diced
- 1⁄2 cup red bell pepper, diced
- 1 1⁄2 teaspoons fresh thyme, chopped
- 3⁄4 cup pearl barley
- 1 quart vegetable broth
- 1 1⁄2 cups prepared marinara sauce
- 2 cups mushrooms, quartered
- 2 cups zucchini, diced
- kosher salt & freshly ground black pepper
Directions
- Heat a heavy bottomed pot over medium heat; add oil, onions, carrots, bell pepper, thyme, and barley.
- Cook, stirring occasionally, until vegetables begin to brown, about 18 minutes.
- Stir in the vegetable broth and marinara sauce; cover and increase heat until mixture boils.
- Reduce heat to a gentle simmer and allow to cook until the barley is al dente, 6 to 8 minutes.
- Stir in the mushrooms and zucchini; season to taste with salt and pepper.
- Cover and continue to simmer until mushrooms and zucchini are just tender, 4 to 6 minutes.
- Remove from heat, add a little water to thin soup if it has become too thick; adjust seasonings and serve.
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