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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This recipe is a variation on the 'Big Batch Vegetable Soup' recipe from . It is both colorful and healthy, and makes a large batch that can be frozen for enjoyment at a later time. Makes approx. 8 (2 cup) servings. Note: If desired, you may substitute barley with rice, or perhaps a small pasta such as alphabets, orzo, or ditalini. Veggies may be fresh, frozen, canned (rinsed and drained), or a mixture of each to save time/money. Ingredients:
1 tablespoon olive oil |
1 medium onion, chopped |
2 teaspoons italian seasoning |
1 tablespoon tomato paste |
3 (14 1/2 ounce) cans reduced-sodium vegetable broth |
3 cups water |
1 (28 ounce) can diced tomatoes, with juice |
1 cup quick-cooking barley, uncooked |
1 cup canned kidney beans, rinsed and drained |
1 cup diced red potatoes |
1 cup peas |
1 cup lima beans |
1 cup corn |
1 cup sliced carrot |
1 cup cut green beans |
sea salt and pepper, to taste |
Directions:
1. Heat oil in a medium saucepan over medium heat. Add onions and Italian seasoning; season with salt and pepper. Cook, stirring frequently, about 5-8 minutes or until onions are translucent.
2. In a large stockpot, combine vegetable broth, tomatoes with juice, tomato paste, water, and cooked onions; bring to a boil. Reduce heat to a simmer and cook, uncovered, for 20 minutes.
3. Add uncooked barley and vegetables to the pot and bring back to boiling; return to a simmer once again. Cook, uncovered, until vegetables are tender and barley is cooked; about 20-25 minutes. Season with salt and pepper, as desired. Let cool before storing.
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