- Dice the onion and garlic. Add the onion, garlic, and olive oil to a large soup pot and sauté over medium heat for about 5 minutes. Meanwhile, peel and dice the carrots. Once the onions are soft, add the carrots to the soup pot, along with diced tomatoes,barley, basil, oregano, some freshly cracked pepper, and vegetable stock. Stir the contents of the pot to combine, place a lid on top, turn the heat up to medium-high, and bring the vegetable stock up to a boil. Once boiling, turn the heat down to medium-low, and let the soup simmer, with the lid in place, stirring occasionally, for 30 minutes. While the soup simmers, peel and dice the potato into 1/2-inch cubes. After the soup has simmered and the barley is mostly tender, add the diced potatoes and continue to simmer for 10 minutes more, or just until the potatoes are tender. Once the potatoes are tender, add the frozen green beans, corn, and peas. Stir to combine, and heat through. Finally, add the lemon juice to the soup and stir to combine. Serve hot, with fresh chopped parsley on top as a garnish.
Barley soup
#myrecipe
By Shaalini Shaalu
Jan, 26th
565
Servings
2 persons
Cook Time
20 minutes
Ingredients
14
- 16
Ingredients
- Onion
- Garlic
- Oil
- Carrot
- Tomatoes
- Barley
- Basil
- Oregano
- Black pepper
- Potato
- Beans
- Corn
- Peas
- Lemon
- Parsley
- Vegetable stock
