This warming vegetable barley soup uses easy-to-find produce and frozen veggies, making prep simple and easy. It makes plenty to feed a hungry family, plus it freezes beautifully so leftovers can be enjoyed again and again.
Ingredients:
2tablespoons extra-virgin olive oil
8 ounces sliced fresh cremini mushrooms
1 ½ cups chopped yellow onion
2 tablespoons minced garlic
4 medium carrots, thinly sliced
1 teaspoon fennel seeds
1 teaspoon dried oregano
1 (28 ounce) can no-salt-added fire-roasted diced tomatoes
6 cups reduced-sodium vegetable broth
1 cup pearl barley
½ teaspoon salt
½ teaspoon ground pepper
2 cups frozen cut green beans
1 cup frozen peas
1 tablespoon red-wine vinegar
chopped fresh flat-leaf parsley and basil for garnish
Directions:
Heat oil in a large heavy pot over medium-high heat. Add mushrooms, onion and garlic; cook, stirring occasionally, until the mushrooms are lightly browned and the onion is translucent, about 7 minutes. Add carrots, fennel seeds and oregano; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes, broth, barley, salt and pepper. Bring to a boil over high heat.
Reduce heat to medium to maintain a simmer; cook, stirring occasionally, until the barley is tender, about 40 minutes. Stir in green beans and peas; cook over medium heat until heated through, about 2 minutes. Remove from heat; stir in vinegar. Garnish with parsley and basil, if desired.
