Vegetarian Bean and Barley Soup
Feel free to use beans of choice, chicken broth may used in place of vegetable broth… spinach is a great addition to this soup added in towards the end of cooking
Servings 9 (1-1/2-cup servings)
Ingredients:
olive oil (as needed)
1 large onion, chopped (or use 2 medium onions)
6 garlic cloves, finely chopped (the more the better!)
1 teaspoon crushed red chili flakes, or adjust to heat level
1/2 teaspoon dried thyme
8 cups vegetable broth (or can use chicken broth)
1 (28-ounce) can diced tomatoes, undrained
1 (21-ounce) can white beans, drained (such as Great Northern)
1 large bay leaf
3 medium carrots, peeled and sliced
2 medium red bell pepper, seeded and chopped
2 celery ribs, chopped
1/2 cup pearl barley
1/4 – 1/3 cup fresh chopped parsley
1 teaspoon seasoned salt, or to taste
fresh ground black pepper, to taste
1/3 – 1/2 cup freshly grated Parmesan cheese
Instructions:——————————————
In a Dutch oven or a large pot heat oil over medium-high heat using enough oil to coat the bottom of the pot.
Add in onions and saute for about 4 minutes.
Add in chopped garlic, chili flakes and dried thyme; cook stirring 2-3 minutes.
Add in all remaining ingredients except the Parmesan cheese; bring to a boil stirring.
Reduce heat cover and simmer for about 45 minutes or until the barely is tender, seasoning with more black pepper is needed about halfway through cooking time.
At the end of cooking mix in the Parmesan cheese, then season with more salt if needed.
Ladle into bowls then sprinkle the top with more Parmesan cheese.
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