Hearty Vegetable Barley-Tomato Soup Recipe

Hearty Vegetarian Soup

Cooking Tools: Dutch Oven
  • 1 tablespoon olive oil, or more if needed.
  • 1/2 medium onion, chopped
  • 1 medium rib of celery, chopped
  • 1 medium garlic clove, minced
  • 1 14.5-ounce can unsalted diced tomatoes, undrained
  • 1 1/2 cups frozen mixed vegetables
  • 1 1/2 cup vegetable broth
  • 1 cup chopped kale
  • 1/2 cup water
  • 1/4 cup uncooked quick cooking barley
  • 1/2 teaspoon dried basil, crumbled
  • 1/2 teaspoon dried oregano, crumbled
  • 1/8 teaspoon black pepper
  • salt according to taste
  • 1 tablespoon plus 1 teaspoon shredded or grated Parmesan cheese
  • Coat bottom of Dutch oven with olive oil.
  • Cook the onion and celery over medium-high heat until golden, about 3 minutes, stirring occasionally.
  • Add the garlic and cook for 10 seconds.
  • Stir in the remaining ingredients except the Parmesan.
  • Bring to a boil over medium to high heat.
  • Reduce the heat and simmer covered, for 10 to 12 minutes, or until the barley is cooked.
  • Serve in soup bowls. Sprinkle with Parmesan.

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