Hearty Vegetable Barley Soup Recipe
Ingredients
| Vegetable cooking spray | ||
| Onion | 1 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Parsley | 2 Tablespoon, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Beef broth | 4 Can (10oz), undiluted | |
| Whole tomatoes | 2 Can (10oz), undrained | |
| Carrot | 1 Cup (16 tbs), thinly sliced | |
| 1/2 Cup pearl barley, uncooked | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Dried oregano | 1/4 Teaspoon | |
| Dried basil | 1/4 Teaspoon | |
| Dried thyme | 1/4 Teaspoon | |
| Bay Leaf | 1 | |
| Leeks | 1 Cup (16 tbs), thinly sliced | |
| Okra | 1 Cup (16 tbs), sliced | |
| Turnips | 1/2 Cup (16 tbs), diced | |
Directions
Coat a large Dutch oven with cooking spray; place over medium-high heat until hot.
Add onion, and next 3 ingredients; saute 4 minutes.
Add broth and next 9 ingredients to vegetable mixture; bring to a boil, stirring occasionally.
Cover, reduce heat,and simmer 20 minutes, stirring occasionally.
Add leeks, okra, and turnips to broth mixture; stir.
Cover and simmer 15 to 20 minutes or until vegetables are tender, stirring occasionally.
Remove and discard bay leaf.
Add onion, and next 3 ingredients; saute 4 minutes.
Add broth and next 9 ingredients to vegetable mixture; bring to a boil, stirring occasionally.
Cover, reduce heat,and simmer 20 minutes, stirring occasionally.
Add leeks, okra, and turnips to broth mixture; stir.
Cover and simmer 15 to 20 minutes or until vegetables are tender, stirring occasionally.
Remove and discard bay leaf.
Chef
