Vegetable Barley Soup (Recipe)

May 2, 2024

2 large carrots, thinly sliced

1 large stalk celery, thinly sliced

1 (8-ounce) package mushrooms, sliced

2 cloves garlic, minced

8 cups vegetable broth
1 (15-ounce) can chickpeas, drained and rinsed

1 (14.5-ounce) can diced tomatoes

1 ½ cups frozen cut green beans

1 cup pearl barley

⅔ cup frozen corn

1 teaspoon dried basil

½ teaspoon dried oregano

1 bay leaf

⅔ cup frozen peas

⅓ cup chopped Italian parsley, plus extra for serving

kosher salt

pepper

Heat olive oil in a large pot over medium heat.

Add onions, carrots, and celery to oil. Season with salt and pepper, then saute until softened (about 5 minutes).

Increase heat to medium-high. Add mushrooms and cook until lightly browned, stirring frequently.

Add garlic and cook, stirring constantly, until fragrant (about 30 seconds).

Stir in broth, chickpeas, tomatoes, green beans, barley, corn, basil, oregano, and bay leaf.

Bring soup to a boil, then reduce to a simmer. Cook until barley is tender, stirring occasionally (about 30 minutes).

Mix in peas and cook until tender and hot (about 1 to 2 minutes).

Remove soup from heat. Discard bay leaf, then stir in parsley and season to taste with salt and pepper.

Serve soup hot, sprinkled with additional parsley.

Enjoy!!!

Servings : 6-8
Ready in : 40 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Soup
Calories: 304kcal

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