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5
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Vegetable Barley Soup
Course:
Soup
Servings:
6
-8 servings
Author:
Lauren Kelly
Ingredients
1
tablespoon
extra virgin olive oil
3
cloves
minced garlic
½
chopped onion
4
cups
vegetable broth
4
cups
water
½
cup
pearl barley
uncooked
1
cup
sliced tomatoes
1
cup
sliced carrots
2
cups
green beans
½
cup
chopped celery
1 15
ounce
can navy beans
rinsed and drained
1
teaspoon
salt
¼
teaspoon
ground black pepper
½
teaspoon
dried basil
½
teaspoon
dried oregano
6
ounces
baby spinach
shredded Parmesan cheese for topping
optional and no longer vegan
Instructions
In a large
stock pot
, place oil, garlic and onion and cook for 3-4 minutes until translucent.
Add the rest of the ingredients except the spinach and cook about 34-40 minutes until barley is soft.
Stir in spinach and let cook until wilted, about a minute. Remove from heat and top with shredded Parmesan cheese if desired.