Spring Vegetable and Barley Soup
5
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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!