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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A very filling and satisfying soup. Ingredients:
2 tablespoons olive oil |
1 large onion, coarsely chopped |
1 garlic clove, minced |
3 medium carrots, diced |
2 celery ribs, diced |
1 leek, thinly sliced |
1 large yukon gold potato, diced |
kosher salt & freshly ground black pepper |
1/2 cup fresh parsley, chopped |
1 (15 ounce) can whole tomatoes, crushed in a bowl with their juices |
3/4 cup pearl barley |
8 cups vegetable broth |
1 cup frozen peas |
1 cup parmesan cheese, grated |
Directions:
1. Heat oil in a soup pot over medium heat; add onion, garlic, carrots, celery, leek, potato and season with salt and pepper.
2. Cook, stirring often, for about10 minutes.
3. Stir in half of the parsley, tomatoes, and barley; cook and stir 1 minute.
4. Pour in the stock and increase heat to bring to a boil; reduce heat and simmer, stirring occasionally, until barley is tender, about 35 to 40 minutes.
5. Taste and add more salt and/or pepper, as needed.
6. Stir in peas, simmer 5 minutes more.
7. Ladle into serving bowls; garnish with Parmesan and remaining parsley.
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