Barley vegetable soup

Name: Barley vegetable soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
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

By Arpi Kizirian
@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.

Rating:

★★★★★ 1 vote5

Comments:

7 Comments

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
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How to Make Barley vegetable soup

Step-by-Step

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.
Heat oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
Stir in carrots, potatoes, vegetable broth. Bring to a boil, and then stir in barley. Reduce heat, cover, and simmer 20 minutes.
Remove from heat, and stir in parsley, and toasted almonds. Season with salt and pepper to taste
If too thick you may add water.