Bean and Barley Vegetable Soup

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.