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Vegetable Barley Soup

Ginnie
  • 55 minutes
  • Serves 6 to 8
  • Save

INGREDIENTS

1 tsp

Basil, dried

1

Bay leaf

2

Carrots

1

large stalk Celery

1 15 ounce can

Chickpeas

2/3 cup

Corn, frozen

2 cloves

Garlic

1 1/2 cups

Green beans, frozen cut

1/3 cup

Italian parsley, leaves

8 oz

Mushrooms

1

Onion, medium

1/2 tsp

Oregano, dried

2/3 cup

Peas, frozen

1 14.5 ounce can

Tomatoes

8 cups

Vegetable broth

1 cup

Pearl barley

1

Pepper

1

Salt

1 tbsp

Olive oil, extra virgin

View Detailed Directions

NOTES

  • Blended diced tomatoes (no chunks!), replaced chickpeas with kidney beans, and omitted mushrooms and celery. So yummy!

    Chelsea Larsen • 2019-05-20

3 people Recommend This Recipe