Vegetable Barley Soup Recipe - Food Fanatic
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Vegetable Barley Soup Recipe

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    6 Servings

Ingredients

  • 1/3 cup Pearled Barley
  • 1 1/2 tablespoons Olive Oil
  • 1 clove Garlic, minced
  • 1 small Onion, minced
  • 5 cups Vegetable Stock
  • 1 large Carrot, chopped
  • 1 Zucchini Squash, chopped
  • 1 1/2 teaspoons Oregano
  • 1 tablespoon Fresh Basil
  • 1 1/2 teaspoons Granulated Sugar
  • 1 cup Cannellini Beans, (canned)
  • 1 15 oz can Stewed Tomatoes
  • 1 1/2 tablespoons Balsamic Vinegar
  • 2 tablespoons Fresh Parsley, chopped

Directions

  1. In a small bowl, soak the barley in water while prepping the remaining ingredients.
  2. In a large soup pot, heat the oil over medium-high heat. Add the garlic and onion and fry until softened.
  3. Add the stock, drained barley, carrots, zucchini, oregano , basil and sugar and bring to a boil.
  4. Let the soup simmer for 45 minutes on low heat. The barley should be soft and cooked.
  5. Add the beans, tomatoes and vinegar. Break up any tomato chunks with a wooden spoon or spatula
  6. Salt and pepper to taste and let the soup simmer for another 10 minutes.
  7. Serve and garnish with parsley.

 

Vegetable barley soup photo