Garden Vegetable Barley Soup
- Step 1a
- 1 T olive oil
- 4 t minced garlic
- 1 c chopped onion
- Step 1b
- 3 sliced carrots (¼" thick half-rounds)
- 3 sliced celery ribs (¼" thick pieces)
- Step 1c
- 1 c pearl barley (uncooked; rinsed)
- 400 g canned kidney beans (or 1.5 cooked cups; 15oz; drained and rinsed)
- 400 g canned chopped tomatoes (15oz; with juices)
- 1/2 t dried basil
- 1 t dried oregano
- 1/2 t smoked paprika
- freshly ground black pepper
- Step 1d
- 4 c vegetable broth
- 2 c water
- Step 3
- 2 c green beans (frozen)
1a. Add the olive oil, garlic, and onion to a large pot and sauté over medium-low heat until the onions are soft and transparent.
1b. Add the carrots and celery to the pot and continue to sauté until they just begin to soften (about 5 minutes).
1c. Add the barley, kidney beans, chopped tomatoes (with juices), basil, oregano, smoked paprika, salt, and pepper to the pot.
1d. Add the vegetable broth and water to the pot, place a lid on it, and turn the heat up to medium-high.
2a. Allow the pot to come to a boil, then turn the heat down to low and let simmer for 25 minutes (make sure it's simmering the entire time, turning the heat up just slightly if it stops).
2b. After simmering for 25 minutes, the barley should be tender. If not, let simmer until it is.
3. Stir in green beans until heated through. Taste the soup and add salt or adjust the seasonings if necessary. Serve hot.
SJ Note: Original called for quinoa (I changed to barley) and spinach (I changed to green beans). You could use pasta instead of quinoa/barley, too. Timing remains the same. Source assures us that this soup freezes well.