Easy Vegetable Barley Soup
Ingredients
- 1 TBSP Avocado or olive Oil
- 8 cups Vegetable broth I use low sodium
- 1 medium onion diced
- 1 clove garlic minced
- 2 stalks celery chopped
- 2 large carrotts sliced
- 1 medium red potato with skin on
- 14.5 ounces diced tomatoes with juices
- 1 cup frozen corn
- 1 cup fresh mushrooms sliced opitopnal
- 1 tsp. Italian Season
- 1 tsp. Worcestershire sauce
- 3/4 cup uncooked pearl barley I used medium pearl barey
- to taste salt and pepper
- 2 bay leaves
Instructions
- Heat oil over low-medium heat in a dutch pot or large pot.
- Add the diced onion and minced garlic and sauté over low-medium heat until the onion is soft and translucent.
- Add broth, vegetables, barley and seasoning.
- Bring to a boil then cover with lid. Reduce heat to a simmer (stiring occasianlly) Cook for about 45 – 50 minutes or until Barley is cooked.
