Barley Vegetable Soup

1. 1

   In a saucepan, combine the barley and 3 cups of vegetable stock.

2. 2

   Bring to a boil over medium heat, cover, and simmer for 1 hour, or until the liquid is absorbed.

3. 3

   Meanwhile, heat the olive oil in a large pot and add the onion, carrots, celery, and mushrooms.

4. 4

   Cover and cook the vegetables for about 5 minutes, until they begin to soften.

5. 5

   Add the remaining vegetable stock and simmer 30 minutes, covered.

6. 6

   Add the barley and simmer 5 minutes more.

7. 7

   Add salt to taste and ladle into bowls.

8. 8

   Serve garnished with chopped fresh parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.