Step 1

Dice onion.

Step 2

In a large stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/vegetable broth for no-oil sauté method, adding more as needed.)

Step 3

Meanwhile, dice carrot and mince garlic.

Step 4

When onions are translucent, add carrot, garlic, basil, and oregano. Stir and sauté 1 minute.

Step 5

Add broth, tomatoes, barley (rinsed), green beans, corn, and peas. Increase heat and bring to a light boil. Then stir and reduce heat to medium-low.

Step 6

Cover and simmer for 20-50 minutes depending on the type of barley you're using. (See notes below for guidance.) Simmer until barley is desired tenderness.

Step 7

Optional (but recommended) miso addition: In a small bowl, combine 1 Tbsp. white miso with 1/3 cup warm water. Whisk well to remove clumps. Add miso slurry to the soup pot at the end of cooking time. Stir well to combine. (Or simply salt & pepper to taste.)

Step 8

Served with chopped parsley or your favorite herbs.