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Vegetable Barley Soup
2022-02-14
https://www.metro.ca/userfiles/image/recipes/soupe-orge-légumes-11850.jpg
PT10M
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PT40M
In a large saucepan, heat oil over medium high heat. Cook onions, carrots and celery just until tender. Add garlic and cook one minute more.Stir in broth, parsley, thyme, bay leaves, barley, tomatoes, and potatoes. Bring to a boil, reduce heat to maintain a simmer, cover and cook until barley and potatoes are tender, about 15 – 20 minutes.Add zucchini and green beans and cook 5 minutes more.Serve in bowls with a spoonful of pesto, a drizzle of olive oil and grated Parmesan.
8
Metro
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1 tablespoon (15 ml) olive oil
1 onion, chopped
1 carrot, peeled and chopped
1 stalk celery, sliced
2 cloves garlic, minced
2 cartons (900 ml each) Campbell's® Ready to Use Vegetable Broth
2 sprigs flat leaf parsley
1 sprig thyme
2 bay leaf
1/2 cup (125 ml) pearl barley
1 tomato, diced
1 yukon gold potatoes, diced
1 small zucchini, sliced
1 cup (250 ml) green beans, sliced
1/4 cup (60 ml) basil pesto
1 tablespoon (15 ml) extra virgin olive oil
2 tablespoons (30 ml) grated Parmesan cheese
Vegetable Barley Soup
8
Soup
0:10
Preparation
0:30
COOKING
0:40
TOTAL TIME
Ingredients
-
1 tablespoon
(15 ml)olive oil
-
1
onion, chopped
-
1
carrot, peeled and chopped
-
1
stalk celery, sliced
-
2
cloves garlic, minced
-
2 cartons (900 ml each) Campbell's® Ready to Use Vegetable Broth
-
2
sprigs flat leaf parsley
-
1
sprig thyme
-
2
bay leaf
-
1/2 cup
(125 ml)pearl barley
-
1
tomato, diced
-
1
yukon gold potatoes, diced
-
1
small zucchini, sliced
-
1 cup
(250 ml)green beans, sliced
-
1/4 cup
(60 ml)basil pesto
-
1 tablespoon
(15 ml)extra virgin olive oil
-
2 tablespoons
(30 ml)grated Parmesan cheese
Preparation
In a large saucepan, heat oil over medium high heat. Cook onions, carrots and celery just until tender. Add garlic and cook one minute more.
Stir in broth, parsley, thyme, bay leaves, barley, tomatoes, and potatoes. Bring to a boil, reduce heat to maintain a simmer, cover and cook until barley and potatoes are tender, about 15 – 20 minutes.
Add zucchini and green beans and cook 5 minutes more.
Serve in bowls with a spoonful of pesto, a drizzle of olive oil and grated Parmesan.
Source :
Metro
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