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Hearty Vegetable and barley soup

October 28, 2009

in Recipes, Soup, Vegetarian

Its hearty, its tasty, it has both protein and veggie goodness and  it is easy to make. Can’t ask for more in 15 minutes of work.

You will need:

2 Tbsp olive oil
2 large carrots, peeled and chopped (the size is up to you)
2 celery stalks peeled and chopped
1 large onion peeled and chopped
1 liter hot chicken or vegetable stock  (4 cups)
1 (540 ml) can of red beans, drained and rinsed
1 (800 ml) can of diced tomatoes
2 Tbsp tomato paste
1/4 cup barley
salt and pepper to taste
2 large handfuls chopped spinach (frozen is fine)

Heat your oil in a large pot and saute the onion, carrots and celery on med-high heat until they soften up and begin to get golden in the edges. Add the rest of the ingredients (except the spinach), mix well and continue to cook on low heat until the barley softens up, about 35 minutes. Add your spinach and cook for additional 5 minutes.

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