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Dinner for 5

Chunky Vegetable Barley Soup

Pearled barley, vegetables, tomatoes, mushrooms, and seasonings simmer in broth until tender for a hearty chunky soup.

$1.87per serving $
75 minstart to table
5servings

AmericanBudgetFamilyLunchesDinnersCold-weather comfortWinter

Ingredients

  • 2 tsp olive oil
  • 1 onion
  • 1 stalk celery
  • 4 oz mushrooms
  • 1 can (14 1/2 oz) diced tomatoes
  • 3 cup vegetable stock
  • 1 1/2 cup water
  • 1/2 cup pearled barley
  • 1 tsp parsley
  • 1 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1/2 tsp savory
  • 1/4 tsp salt
  • 1/8 tsp red pepper flakes
  • 1/2 tsp worcestershire sauce
  • 1 bag (16 oz) frozen mixed vegetables
  • 1/2 cup walnuts
  • parmesan cheese

Steps

  1. Heat the olive oil in a large pot over medium heat, then cook the onion, celery, and mushrooms for 6 minutes.
  2. Add the tomatoes, vegetable stock, water, barley, parsley, garlic powder, oregano, thyme, savory, salt, red pepper, and Worcestershire sauce.
  3. Bring the soup to a boil, reduce the heat, cover the pot, and simmer for 40 minutes.
  4. Stir in the frozen mixed vegetables and simmer uncovered for 15 minutes until the barley and vegetables are tender.
  5. Stir in the walnuts and parmesan, then heat the soup for 2 minutes before serving.

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