Vegetarian Barley Soup

A very filling and satisfying soup.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 1  large onion, coarsely chopped
• 1  garlic clove, minced
• 3  medium carrots, diced
• 2  celery ribs, diced
• 1  leek, thinly sliced
• 1  large yukon gold potato, diced
•  kosher salt & freshly ground black pepper
• 1⁄2 cup fresh parsley, chopped
• 1 (15 ounce) can whole tomatoes, crushed in a bowl with their juices
• 3⁄4 cup pearl barley
• 8  cups vegetable broth
• 1  cup  frozen peas
• 1  cup parmesan cheese, grated

Directions

1. Heat oil in a soup pot over medium heat; add onion, garlic, carrots, celery, leek, potato and season with salt and pepper.
2. Cook, stirring often, for about10 minutes.
3. Stir in half of the parsley, tomatoes, and barley; cook and stir 1 minute.
4. Pour in the stock and increase heat to bring to a boil; reduce heat and simmer, stirring occasionally, until barley is tender, about 35 to 40 minutes.
5. Taste and add more salt and/or pepper, as needed.
6. Stir in peas, simmer 5 minutes more.
7. Ladle into serving bowls; garnish with Parmesan and remaining parsley.