Loaded Vegetable + Barley Soup
Servings
6
Servings
6
Ingredients
Instructions
  1. 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.
  2. 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.
  3. Add barley right before serving, stir to combine, and serve immediately.