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plum tomatoes, deseeded and chopped
barley cooked in vegetable broth
pre cook 1/2 cup of barley in 3 cups vegetable broth for 30 mins. Drain rinse and use 3/4 cup or more if you like in the soup.
In a medium stock pot coat bottom with oil. When heated add onion, carrots, parsinps, celery and a pinch of salt. Cook for about 5 mins.
Add remaining vegetables and stock. Allow to cook for 30 mins, taste and adjust seasonings and add barley. This soup freezes well!