Name: Barley Vegetable Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: 2 tablespoons olive oil; 1 medium onion (diced); 2 carrots (diced); 2 celery stalks (diced); 4 garlic cloves (minced); 1 teaspoon salt (plus more for seasoning); ½ teaspoon freshly ground pepper (plus more for seasoning); 8 cups of chicken stock; ½ cup barley; 2 medium russet potato (diced small); 1 teaspoon dried thyme; 2 cups green beans cut in 1-inch pieces; 1 14.5 ounce can petit diced tomatoes; 2 tablespoons fresh parsley (minced)

Ingredients

Scale

2 tablespoons olive oil
1 medium onion (diced)
2 carrots (diced)
2 celery stalks (diced)
4 garlic cloves (minced)
1 teaspoon salt (plus more for seasoning)
½ teaspoon freshly ground pepper (plus more for seasoning)
8 cups of chicken stock
½ cup barley
2 medium russet potato (diced small)
1 teaspoon dried thyme
2 cups green beans cut in 1-inch pieces
1 14.5 ounce can petit diced tomatoes
2 tablespoons fresh parsley (minced)

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Instructions

Heat a medium sized pot over medium high heat. Add the olive oil, onion, carrots, celery and garlic and season with a pinch of salt and a few grinds of fresh pepper. Sauté the vegetables for 8 to 10 minutes or until the onions are translucent.
Add the chicken stock, barley, potatoes, thyme, 1 teaspoon salt, and ½ teaspoon pepper. Bring to a boil and then reduce the heat and simmer for 30 minutes. Add the green beans and tomatoes and simmer for an additional 15 to 20 minutes or until the green beans are tender crisp.
Stir in the parsley and season to taste with salt and pepper. Cool completely before packaging and storing in the refrigerator or freezer.

Notes

Recipe by Amy Casey ~ 2016

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: entree