Barley Vegetable Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Yields:
-
16 cups
- Serves:
- 8
ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 teaspoons italian seasoning
- 1 tablespoon tomato paste
- 3 (14 1/2 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
- 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.
- 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.
- 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.
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