Vegetable Barley Soup


2 tablespoons olive oil

8 ounces sliced mushrooms

1 ½ cups chopped yellow onion

2 tablespoons minced garlic

4 medium carrots, sliced

1 teaspoon celery seeds

1 teaspoon dried oregano

one (28 ounce) can no-salt-added fire-roasted diced tomatoes

6 cups reduced-sodium vegetable broth

1 cup pearl barley

½ teaspoon sea salt

½ teaspoon pepper

2 cups frozen sliced green beans

1 cup frozen peas

1 tablespoon apple cider vinegar

1 bunch Chopped basil for garnish

Heat oil in a pot over medium-high heat.

Add mushrooms, onion and garlic; cook, stirring occasionally, 7 minutes.

Add carrots, celery seeds and oregano; cook, stirring constantly, until fragrant, 1 minute.

Add tomatoes, broth, barley, salt and pepper, then bring to a boil over high heat.

Reduce heat to maintain a simmer; cook, stirring occasionally, until the barley is tender, 40 minutes.

Stir in green beans and peas; cook until heated through, about 2 minutes.

Remove from heat; stir in vinegar. Garnish with chopped basil and enjoy!.
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