VEGETABLE BARLEY SOUP
INGREDIENTS:
3 tablespoons olive oil
1 medium yellow onion (chopped)
3 ribs celery (chopped)
3 carrots (sliced)
4 cloves garlic (minced)
¾ cup pearl barley (rinsed)
1 teaspoon Italian seasoning
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon black pepper
6 cups low sodium vegetable broth
15-ounce can petite diced tomatoes
1 bay leaf
½ pound Yukon gold potatoes (chopped)
¾ cup frozen green beans
DIRECTIONS:
In a large pot, heat olive oil over medium heat. Add chopped onion, celery, and carrots; sauté until softened (about 5 minutes).
Stir in minced garlic and cook for another 30 seconds before adding rinsed barley, Italian seasoning, thyme, salt, and pepper.
Pour in vegetable broth, diced tomatoes, and add the bay leaf. Bring to a simmer.
Cover and let simmer for about 25 minutes before adding the chopped potatoes. Continue simmering for an additional 20–35 minutes until barley is tender; add frozen green beans in the last 5 minutes.
Remove bay leaf before serving warm.