Vegetable Barley Soup
Ingredients:
2 onions, diced
9 ribs celery, diced
6 carrots, diced
any other vegetables desired, 1 cup each
1/4 cup vegetable oil
16 cups water or vegetable broth
2 cups pearl barley, uncooked
2 cups pinto or white beans, pre-soaked if dry
1 1/2 cups crushed tomatoes
1 1/2 tsp salt
1 tsp pepper
1/2 tsp celery salt (optional)
1 1/2 tsp basil
1 tsp oregano or Italian spice mix
1 tsp thyme
1 tsp onion powder (optional)
4 large bay leaves
Preparation:
In a large soup pot, sauté the onions, celery, carrots and any other vegetables for 3-5 minutes.
Add vegetable broth or water and all other ingredients and bring to a simmer, then reduce heat to medium low.
Allow to simmer for at least an hour, stirring occasionally, until barley is soft and somewhat fluffy. Add more spices to taste and enjoy!
2 onions, diced
9 ribs celery, diced
6 carrots, diced
any other vegetables desired, 1 cup each
1/4 cup vegetable oil
16 cups water or vegetable broth
2 cups pearl barley, uncooked
2 cups pinto or white beans, pre-soaked if dry
1 1/2 cups crushed tomatoes
1 1/2 tsp salt
1 tsp pepper
1/2 tsp celery salt (optional)
1 1/2 tsp basil
1 tsp oregano or Italian spice mix
1 tsp thyme
1 tsp onion powder (optional)
4 large bay leaves
Preparation:
In a large soup pot, sauté the onions, celery, carrots and any other vegetables for 3-5 minutes.
Add vegetable broth or water and all other ingredients and bring to a simmer, then reduce heat to medium low.
Allow to simmer for at least an hour, stirring occasionally, until barley is soft and somewhat fluffy. Add more spices to taste and enjoy!