Vegetable Barley Soup

INGREDIENTS: 1 cup dry barley
1 onion
3 cloves garlic
3 carrots
1 1/2 cups frozen corn
1 1/2 cups frozen peas
2 cups frozen green beans
28 oz. can diced tomatoes
4 cups vegetable broth (+ 4 cups water)
1 tsp. basil
1 tsp. parsley
2 bay leaves
Salt/pepper to taste

INSTRUCTIONS: Cook barley according to package directions.

Meanwhile, dice onion and carrot. Mince garlic.

In a large stockpot over medium-high heat, saute onion, carrots, garlic, basil, and parsley with salt about 7-8 minutes, or until onions and carrots have softened.

Add broth, 4 cups water, tomatoes with juice, and bay leaves. Bring to a boil.

Reduce heat, then add cooked barley and frozen vegetables. Simmer for about 10 minutes until heated through. Remove bay leaves.

Salt/pepper to taste.

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