Saturday, May 2, 2009

Vegetable Barley Soup

2 quarts vegetable or chicken broth
1 c uncooked barley
1 lrg onion, chopped
3 carrots, chopped
2 stalks celery, chopped
2 c diced tomatoes or 1 (14 oz) can diced tomatoes with juice
1 can (15 oz) dark kidney beans, rinsed and drained
3 bay leaves
3 TBS Italian seasonings
3 garlic cloves, minced
2 c fresh or frozen vegetables (peas, corn, string beans, squash)

Heat broth in a large pot. Add barley, onions, carrots, celery, tomatoes, beans, bay leaves, seasonings, garlic. Bring to a boil; cover and simmer for 90 minutes. Add additional vegetables; cook on medium heat for 10 minutes. Remove bay leaves before serving. Add salt and pepper to taste.

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