Barley Vegetable Soup Recipe #379888
This recipe is a variation on the 'Big Batch Vegetable Soup' recipe from marthastewart.com. It is both colorful and healthy, and makes a large batch that can be frozen for enjoyment at a later time. Makes approx. 8 (2 cup) servings.
Note: If desired, you may substitute barley with rice, or perhaps a small pasta such as alphabets, orzo, or ditalini. Veggies may be fresh, frozen, canned (rinsed and drained), or a mixture of each to save time/money.
by megmay8
1¼ hours | 15 min prep
SERVES 8 , 16 cups
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 teaspoons italian seasoning
- 1 tablespoon tomato paste
- 3 (14 1/2 ounce) cans reduced-sodium vegetable broth
- 3 cups water
- 1 (28 ounce) can diced tomatoes, with juice
- 1 cup quick-cooking barley, uncooked
- 1 cup canned kidney beans, rinsed and drained
- 1 cup diced red potatoes
- 1 cup peas
- 1 cup lima beans
- 1 cup corn
- 1 cup sliced carrot
- 1 cup cut green beans
- sea salt and pepper, to taste
- Heat oil in a medium saucepan over medium heat. Add onions and Italian seasoning; season with salt and pepper. Cook, stirring frequently, about 5-8 minutes or until onions are translucent.
- In a large stockpot, combine vegetable broth, tomatoes with juice, tomato paste, water, and cooked onions; bring to a boil. Reduce heat to a simmer and cook, uncovered, for 20 minutes.
- Add uncooked barley and vegetables to the pot and bring back to boiling; return to a simmer once again. Cook, uncovered, until vegetables are tender and barley is cooked; about 20-25 minutes. Season with salt and pepper, as desired. Let cool before storing.
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5 stars