Vegetable Barley Soup

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1 tbsp extra virgin olive oil
1 medium onion, diced
2 carrots, thinly sliced
1 large stalk celery, thinly sliced
8 oz mushrooms, sliced
2 cloves garlic, minced
8 cups vegetable broth
1 (15-oz.) can chickpeas, drained and rinsed
1 (14.5-oz.) can diced tomatoes
1 1/2 cups frozen cut green beans
1 cup pearl barley
2/3 cup frozen corn
1 tsp dried basil
1/2 tsp dried oregano
1 bay leaf
2/3 cup frozen peas
1/3 cup chopped Italian parsley leaves, plus extra for serving


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