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Ingredients
- 1 cup pearl barley
- 2 tbsp olive oil
- 1 yellow onion - diced
- 4 carrots - diced
- 3 stalks celery - diced
- 1 medium sweet potato - diced
- 2 cloves garlic - minced
- 6 cup vegetable broth
- 1 (14 oz) can diced tomatoes
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 3/4 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 2 cups frozen green beans
- 1 zucchini - diced
- 1 cup frozen peas
- 1 cup frozen corn
Ingredients
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Instructions
- Cook barley according to package instructions, rinse, and set aside. In a large stockpot or dutch oven, heat oil to medium-high heat and add onion, carrots, celery, and sweet potato. Sauté for about 7 minutes and then add the garlic and sauté for another 1-2 minutes. Pour in broth and tomatoes. Add in paprika, oregano, thyme, salt, and pepper.
- Bring soup to a boil and add the green beans. Simmer for 10-15 minutes. Add corn, peas, and zucchini, turn up the heat to medium, and simmer for about 5 more minutes. Season to taste with salt and pepper.
- Add barley right before serving, stir to combine, and serve immediately.