Vegetable Barley Soup

By tulawdog

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 clove garlic, finely chopped
• 3 medium carrots, cut in 3/8-inch dice
• 2 stalks celery, cut in 3/8-inch dice
• 1 leek, finely sliced
• 1 large thin-skinned potato such as Yukon Gold, cut in 3/8-inch dice
• 1/4 teaspoon dried thyme
• 1 can (15 ounces) whole tomatoes with juice, crushed in a bowl
• 3/4 cup barley
• 8 cups low-salt vegetable broth, chicken broth or water
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1 cup frozen peas
• 1/4 cup chopped parsley, for garnish

Preparation

Step 1

1. In a large soup pot, heat the oil over medium heat until it shimmers. Add the onions, garlic, carrots, celery, leeks and potatoes to the pot and decrease the heat to medium low. Stir occasionally and cook the vegetables gently until they begin to soften, 8 to 10 minutes. Stir in the tomatoes and barley.

2. Pour in the stock bring the soup to a simmer. Add the salt and pepper to taste. Simmer for 35 to 45 minutes, until the barley is soft. Taste and adjust the salt and pepper. Stir in the peas and cook until they are tender, about 5 minutes. Ladle the soup into warm bowls and garnish with parsley.