Vegetable Barley Soup

So pursue away the winter chill (or a cool) with a major bowl of this Vegetable Barley Soup. It's a formula your entire family is certain to love!

Vegetable Barley Soup

Planning Time

15 mins

Cook Time

40 mins

Add up to Time

55 mins

This generous Vegetable Barley Soup is pressed with veggies and ideal for pursuing without end the winter chill!

Course: Soup

Food: American

Watchword: grain vegetable soup, vegetable grain soup, vegetable soup

Servings: 6 to 8 servings

Calories: 304 kcal

Creator: Ginnie

Fixings

• 1 tbsp additional virgin olive oil 
• 1 medium onion, diced 
• 2 carrots, meagerly cut 
• 1 vast stalk celery, daintily cut 
• 8 oz mushrooms, cut 
• 2 cloves garlic, minced 
• 8 glasses vegetable soup 
• 1 (15-oz.) can chickpeas, depleted and flushed 
• 1 (14.5-oz.) can diced tomatoes 
• 1/2 containers solidified cut green beans 
• 1 container pearl grain 
• 2/3 container solidified corn 
• 1 tsp dried basil 
• 1/2 tsp dried oregano 
• 1 inlet leaf 
• 2/3 container solidified peas 
• 1/3 container slashed Italian parsley leaves, in addition to additional for serving 
• salt 
• pepper 

Directions

1. Warmth olive oil in a huge pot over medium warmth.
2. Include onions, carrots, and celery to oil; season with salt and pepper. 
3. Saute veggies until mellowed, around 5 minutes. 
4. Increment warmth to medium-high; at that point include mushrooms and cook until softly carmelized, mixing often. 
5. Blend in garlic and cook, mixing continually, until the point that fragrant (around 30 seconds). 
6. Include soup, chickpeas, tomatoes, green beans, grain, corn, basil, oregano, and sound leaf.
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