Chunky Vegetable Barley Soup
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.
Servings: 4 - 6 servings
Ingredients
- 2 teaspoon 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 teaspoon parsley
- 1 teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon savory
- ¼ teaspoon salt
- ⅛ teaspoon red pepper flakes
- ½ teaspoon 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.