Vegetable Barley Soup #eathealthy #familyfood

Vegetable Barley Soup #eathealthy #familyfood

My husband travels constantly for work, and I got to go on a quick trip to Oklahoma City with him last week. It was cold, but so fun!
I wasn’t sure what to expect. But after a couple days spent wandering around downtown OKC, I was impressed by how much there was to do and see. (Check out all the details of my Oklahoma City trip here.)

I can’t wait to go back sometime, although I’ll probably wait until the weather warms up first!
Unfortunately, I seem to have brought a cold home with me. at first, I thought my sniffles were brought on by the freezing weather, but nope, it’s a full-blown cold. Ugh.

This recipe is easy to prepare and most of the cooking time is hands off, which makes it just as good for busy weeknights as it is for relaxed weekends.

are you serving a crowd? Then, this recipe is perfect for you. Use a large pot (this Calphalon Dutch Oven is my fave!), because this hearty Vegetable Barley Soup recipe makes a lot. although even if you aren’t, any leftovers you have definitely won’t last long!

So chase away the winter chill (or a cold) with a big bowl of this Vegetable Barley Soup. It’s a recipe your whole family is sure to love!

  https://vanillaandbean.com/lemon-garlic-orzo-with-roasted-vegetables/

Ingredients :

• 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
• salt
• pepper

 https://buildyourbite.com/broccoli-with-garlic-sauce/

Instructions :

1. Heat olive oil in a large pot over medium heat.
2. add onions, carrots, and celery to oil; season with salt and pepper.
3. Saute veggies until softened, about 5 minutes.
4. Increase heat to medium-high; then add mushrooms and cook until lightly browned, stirring frequently.
5. Stir in garlic and cook, stirring constantly, until fragrant (about 30 seconds).
6. add broth, chickpeas, tomatoes, green beans, barley, corn, basil, oregano, and bay leaf.
7. Bring soup to a boil, then reduce to a simmer.
8. Cook soup until barley is tender, stirring occasionally, about 30 minutes.
9. Mix in peas and cook until tender and hot, about 1 to 2 minutes.
10. Remove soup from heat and discard bay leaf. Stir in parsley and season to taste with salt and pepper.
11. Serve soup hot, sprinkled with additional parsley. Enjoy!

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