Barley vegetable soup

Arpi Kizirian

By
@Arpi

My family becomes vegan every year for lent, I’m constantly looking for new recipes to please everyone, this recipe has been one of the favorites.


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Prep:

15 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

1 c
slivered almonds, chopped
2 Tbsp
olive oil, light
1 c
medium onion
1 c
celery, chopped
4 c
fresh mushrooms, sliced
1 c
carrots, chopped
5 c
red potatoes, diced
4 clove
garlic, minced
2 1/2 qt
vegetable broth
1 c
fresh parsley, chopped
season salt and white pepper to taste
1/2 c
pearl barley, uncooked

Directions Step-By-Step

1
Preheat oven to 400F, Spread slivered almonds evenly over a baking sheet. Toast in preheated oven until golden brown and fragrant, let it cool and chop.
2
Heat oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
3
Stir in carrots, potatoes, vegetable broth. Bring to a boil, and then stir in barley. Reduce heat, cover, and simmer 20 minutes.
4
Remove from heat, and stir in parsley, and toasted almonds. Season with salt and pepper to taste
5
If too thick you may add water.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Rice/Grains
Regional Style: Mediterranean
Dietary Needs: Vegetarian
Other Tag: Healthy