"Enjoy your favorite Cascadian Farm frozen vegetables in this easy and delicious vegetable and barley soup. With fresh herbs and lemon juice, it’s the perfect soup to enjoy in the spring. Serve with crusty bread for the perfect easy dinner! For the month of April, most Cascadian Farm products are on sale at your local independent and NCG retailers. Find a store near you."
Spring Vegetable and Barley Soup
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Prep time 10mins
Cook time 30mins
Serves or Makes: 6
Recipe Card
ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons fresh herbs (thyme and rosemary)
- 1 cup uncooked barley
- 8 cups vegetable broth, divided
- 1 cup Cascadian Farm Frozen Sweet Corn
- 1 cup Cascadian Farm Frozen Sweet Peas
- 1 cup Cascadian Farm Frozen Cut Green Beans
- 1 1/2 cups Cascadian Farm Frozen Broccoli Florets
- 1 1/2 teaspoons kosher salt, more to taste
- 1/2 teaspoons freshly ground black pepper, more to taste
- 1 lemon
Method
Step 1
Heat olive oil in a large pot. Add onions and garlic and cook until the onions are fragrant. Add the fresh herbs, a sprinkle of salt and pepper, and barley and cook for a few minutes until the barley is toasted.
Step 2
Add four cups of the vegetable broth and bring to a simmer. Cook for about 20 minutes until the barley is tender.
Step 3
Add all your frozen vegetables, salt, and pepper. Pour in the remaining broth. Bring to a simmer again and taste and add more seasonings as needed. If you prefer a less brothy soup, add more frozen vegetables.
Step 4
Juice the lemon and add that to the soup. Stir to combine.
Step 5
Enjoy with a side of your favorite crusty bread!
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