Vegetable Barley Soup
Servings: 6 -8 servings
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.