Easy Vegetable Barley Soup
This easy homemade vegetable barley soup is perfect for the cold winter months.
Servings 8
Ingredients
- 1 TBSP Avacado or olive Oil
- 8 cups Vegetable broth I use low sodium
- 1 medium onion, diced
- 1 clove of garlic, minced
- 2 stalks of celery, chopped
- 2 large carrotts, sliced
- 1 medium red potato with skin on
- 14.5 ounces diced tomatoes with juices
- 1 cup frozen corn
- 1 cup fresh mushrooms sliced opitopnal
- 1 tsp. Italian Season
- 1 tsp. Worcestershire sauce
- 3/4 cup uncooked pearl barley I used medium pearl barey
- salt and pepper to taste.
- 2 bay leaves
Instructions
- Heat oil over low-medium heat in a dutch pot or large pot.
- Add the diced onion and minced garlic and sauté over low-medium heat until the onion is soft and translucent.
- Add broth, vegetables, barley and seasoning.
- Bring to a boil then cover with lid. Reduce heat to a simmer (stiring occasianlly) Cook for about 45 - 50 minutes or until Barley is cooked.
Notes
- If your soup is too thick add, add more broth.
- You can use any potato of your choice.
- Cooking time may vary depending on the vegetables and Barely.
- This soup makes great leftovers but will thicken and may need extra broth when heating back up.
Nutrition
Serving: 8serving