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Export 13 ingredients for grocery delivery
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.
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