2 tablespoons olive oil
2 cloves minced garlic
1 medium yellow onion, chopped
2 carrots, chopped
1 stalk sliced celery
28 oz. can diced tomatoes, undrained
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 tsp fresh thyme
1 bay leaf
8 cups (64 oz.) vegetable broth
1 cup pearl barley
1 russet potato
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 cup frozen corn
1/2 cup frozen cut green beans
1/2 cup frozen peas
- Heat olive oil over medium-low heat until warm. Add garlic, onion, carrots and celery. Sauté over low heat for 5 minutes or until onion is translucent.
- Add diced tomatoes, basil, oregano, thyme and bay leaf. Continue cooking on low for 5 more minutes.
- Add vegetable broth, barley, potato, salt and pepper. Bring to a boil then turn heat down to a simmer, and cook for 30 minutes.
- Add frozen corn, beans, and peas. Turn heat up to medium and bring to a boil, then turn down and simmer for another 10 minutes.
Serve hot with a side of French bread.
Feel free to switch vegetables to any you have on hand.
If soup gets too thick, add water by 1/4 cup until it reaches the consistency you prefer.
Vegetable soup can be stored in the refrigerator for 3 days, or in an airtight container in the freezer for 3 months.
Keywords: vegetarian vegetable barley soup, vegan vegetable barley soup, old fashioned soups, easy soups