Chunky Vegetable Barley Soup
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Chunky Vegetable Barley Soup
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This hearty Vegetable Barley Soup recipe is laden with chunky vegetables of all kinds and made easy with pearl barley, making for a wonderful winter soup.
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Ingredients
- 2 tsp olive oil
- 1 onion, diced
- 1 celery stalk, diced
- 4 oz mushrooms, drained
- 1 (14.5 oz) can diced tomatoes, un-drained
- 3 c vegetable stock (we prefer low sodium)
- 1 ½ c water
- ½ c pearled barley, dry
- 1 tsp parsley
- 1 tsp garlic powder
- ½ tsp oregano
- ½ tsp thyme
- ½ tsp savory
- ¼ tsp salt
- 1/8 tsp red pepper flakes
- ½ tsp Worcestershire sauce
- 1 (16 oz) bag frozen mixed vegetables, thawed
- ½ c walnuts, chopped
- Parmesan Cheese (to top, if desired)
Instructions
- In a large, 4 quart, soup pot, heat oil. Add onions and celery and saute until translucent.
- Add mushrooms, tomatoes, vegetable stock, water, and barley.
- Mix in parsley, garlic, oregano, thyme, savory, salt, red pepper flakes, and Worcestershire sauce.
- Cover and bring mixture to a simmer, until barley is tender.
- Add thawed mixed vegetables and walnuts, return soup to a simmer to heat through.
- Serve alone or topped with Parmesan cheese.
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