Warming, yet refreshing, this vegetable barley soup is a great way to use up extra veggies in the fridge regardless of what season you are in. Serve with crusty bread and a salad, and, you’ll have a meal that is quick, easy, and delicious.
1 cup pearled barley
2 cups vegetable stock
1 tbsp Olive oil
1 cup carrots, diced in ¼-inch pieces
1 cup onion, diced in ¼-inch pieces
1/2 cups celery, diced in ¼-inch pieces
1/2 cups zucchini, diced in ¼-inch pieces
1/2 cups yellow squash, diced in ¼-inch pieces
1/2 cups green beans, diced in ¼-inch pieces
1/2 cups corn kernels, fresh, shaved
1/4 cups scallions, minced
1/4 cups parsley, chopped
1/4 cups tomatoes, red ripe, chopped
1 tbsp garlic, minced
salt, to taste
black pepper, to taste
1 qt. vegetable stock
Place barley and first amount of vegetable stock in small pot. Cook over medium heat for 45 minutes.
In a medium sauce pot, add 1 tbsp. of olive oil, place over medium heat.
Add the carrots, onions and celery. Place cover on top and sweat for 5 minutes
Add the garlic, zucchini, yellow squash, green beans and corn. Continue to cook with cover for 10 minutes
Add the remainder of the ingredients with the second part of vegetable stock
Bring to boil, then lower heat and simmer for 10 minutes.
Add the barley and season to taste. Serve immediately.