Bean and Barley Vegetable Soup

Name: Bean and Barley Vegetable Soup
Ingredients: 2 tablespoons canola oil; 1 large onion (diced); 2 large parsnips (peeled and cut into 3/4-inch pieces); 3 large carrots (peeled and cut into 3/4-inch pieces); 6 garlic cloves (minced); 8 cups low sodium vegetable broth; 2 medium russet potatoes (peeled and cut into 1-inch pieces); 2 teaspoons minced fresh thyme; 2 sprigs fresh rosemary; 1 bay leaf; 2/3 cup barley (uncooked); 3 cups baby kale (or spinach, stems trimmed and chopped); 1 14.5 oz small white beans (navy beans, drained and rinsed); 1-10 ounce package frozen peas; salt and pepper

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cravingsomethinghealthy.com

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Servings: 8

Cost: $5.14 /serving

Author : Craving Something Healthy

Instructions

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Step 1

Heat oil in a large stockpot on high heat and add onion, parsnips, and carrots, and cook until lightly browned and softened, about 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds more.

Step 2

Add broth, and then potatoes, uncooked barley, and herbs and bay leaf and bring to a boil. Reduce heat, and simmer for about 50 minutes, or until barley is tender.

Step 3

Remove and discard bay leaf and rosemary stems.

Step 4

With an immersion blender, pulse soup about 10 times, or until desired consistency is achieved.

Step 5

Alternatively, remove about 2 cups of the solids and liquid and puree them in a blender. Add pureed mixture back into the pot.

Step 6

Add drained beans, kale and peas, and simmer for another 10 minutes, or until peas are tender.

Step 7

Add salt and pepper to taste.

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