Vegetable Barley Soup is packed with vegetables and barley that’s both healthful and soul-satisfying!
This vegetarian and vegan recipe for a hearty homemade barley and vegetable soup is both healthy and filling. A meal in itself, you can add just about any veggies you want – green beans, peas or corn would all work well.
Pearled barley (uncooked) – 100 gr.
Carrrot – 50 gr.
Tomatoes – 3
Potato – 100 gr.
Bring a saucepan of water to a boil. Add 1 teaspoon salt to the water, add the barley and boil for 10 minutes.
Peel and chop the onion.
In large skillet, heat oil over medium-high heat. Add the onion, reduce heat to medium and cook, stirring often 5-6 minutes or until onion begins to soften.
Peel and chop potato, add into the saucepan.
Wash and cut into chunks sweet paper, zucchini and tomatoes. Peel and grate carrot.
Add tomatoes, paper and carrot into the skillet, simmer until soften.
Add zucchini into the saucepan. Bring to a boil, reduce heat to low, cover slightly and simmer until zucchini are tender and barley is ready.
Add vegetables from the skillet, cook with spices 1 minute.
I don’t fry, but simmer vegetables.
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Healthy VEGETABLE BARLEY SOUP | Quick and Easy Vegeterian and Vegan Recipe