Vegetarian Barley Soup

By LaurenCocch16

Ingredients

• 1/2 cup onions, chopped
• 1/4 cup celery, chopped
• 1 Tbsp flat-leaf parsley, chopped
• 1/2 tsp garlic, chopped
• 3 1/2 cups vegetable broth
• 1 1/2 cups canned diced tomatoes (with liquid)
• 1/2 cup carrots, peeled and sliced
• 1/4 cup pearl barley
• 1/4 tsp salt
• pinch of black pepper
• 1/4 tsp dried oregano
• 1/4 tsp dried thyme
• 1 bay leaf
• 2 cups mushrooms, chopped (6 oz)

Preparation

Step 1

1. Heat 1 Tbsp olive oil in bottom of dutch oven, or large pot, over medium-high heat until hot. Add the onions, celery, parsley & garlic; cook and stir frequently for 4 minutes.

2. Add broth, tomatoes, carrots, barley, salt, pepper, oregano, thyme, & bay leaf. Bring to a simmer, stirring occasionally. Cover the pot and simmer 20 minutes.

3. Stir in mushrooms, and simmer uncovered for 20 minutes, stirring occasionally.

4. Remove and discard the bay leaf. Ladle into 4 bowls.