Experiment with different vegetables and double everything if you’re expecting a large crowd. Add 1 to 2 cups cooked chicken for a non-vegetarian dish.
Ingredients
| 2 quarts vegetable or chicken broth | 3 bay leaves |
| 1 c. uncooked barley | 3 Tbsp. Italian seasonings |
| 1 large onion, chopped | 3 garlic cloves, minced |
| 3 carrots, chopped | 2 c. fresh or frozen vegetables (peas, corn, string beans, squash) |
| 2 stalks celery, chopped | Salt |
| 2 c. diced tomatoes or 1 (14.5-oz.) can diced tomatoes with juice | Pepper |
| 1 (15-oz.) can dark kidney beans, rinsed and drained |
Preparation
1. Heat broth in a large pot. Add barley, onions, carrots, celery, tomatoes, beans, bay leaves, seasonings, garlic. Bring to boil; cover and simmer for 90 minutes.
2. Add additional fresh or frozen veggies; cook on medium heat for 10 minutes. Remove bay leaves before serving. Add salt and pepper to taste.
Pair this soup with Honey Whole Wheat Bread.
Read the story behind the soup in Sunday Soup Pot.
