Vegetable Barley Soup

1. 1

   In a large stock pot, heat olive oil on medium heat while you chop the onions and garlic.

2. 2

   Add the chopped onions and garlic to pot and cook briefly until tender (and add garlic salt if desired) and the ground pepper.

3. 3

   Then add the two cartons of vegetable broth to the pot.

4. 4

   Add the canned tomatoes, barley, dry parsley, and fresh basil.

5. 5

   Cook on a medium to low heat for about an hour, or until barley is plump.

* Per serving · 4 servings · Values may vary.

No additional tips available.