This super easy and quick vegetarian soup is full of wonderful flavors and textures.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Yield: 4 to 6 servings
Ingredients:
- 1 Tbsp. olive oil
- 2 carrots, sliced
- 2 onions, chopped
- 5 cloves minced garlic
- 1 cup water
- 1 cup uncooked pearl barley
- 2 (14 oz.) cans diced tomatoes, undrained
- 14 oz. can low sodium vegetable broth
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. dried thyme leaves
- 1/2 tsp. dried oregano leaves
Preparation:
In heavy saucepan, heat olive oil; add carrots, onions, and garlic. Cook and stir over medium heat until vegetables are crisp tender, about 6 minutes.
Meanwhile, in another heavy saucepan combine all remaining ingredients and bring to a boil over medium heat. Add sauteed carrot mixture and bring to a boil again. Reduce heat to low, cover, and simmer until barley is tender, about 45-55 minutes.
