Vegetable Soup with Beans and Barley


Vegetable Soup with Beans and Barley
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
This is your mom's vegetable soup! So comforting on a cold day or when you aren't feeling your best. The beans and barley make the protein in this dish and also give it a stick to your ribs quality.
  • 1 tbsp extra virgin olive oil
  • 2-3 cloves minced garlic
  • 1 medium onion, diced ¼ inch
  • 1 medium carrot, diced ½ inch
  • 2 stalks celery, diced ½ inch
  • 1 cup green snap beans, cut diagonally into 1 inch pieces
  • ½ cup rutabaga, peeled and diced into ½ inch pieces
  • ½ cup shredded cabbage
  • 1 cup cooked pot barley
  • 1 cup cooked beans (kidney, navy, black eyed peas)
  • 1 cup canned tomatoes in juice, low sodium
  • 5-6 cups vegetable or chicken broth, low sodium
  • 1 tbsp each parsley, sage and thyme
  • season to taste with sea salt and ground black pepper
  1. Heat olive oil in a large pot over medium-low heat.
  2. Add garlic and onions and cook, stirring until translucent.
  3. Add carrots, celery and rutabaga and cook, stirring for 5 minutes.
  4. Now add the rest of the vegetables, tomatoes and broth. Bring to a boil, and reduce to simmer.
  5. Cook for 20 minutes until vegetables are tender. Add the barley and beans and cook for 5 minutes more.
  6. Stir in herbs and season with salt and pepper.

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