Recipe
Broccoli and Barley Soup
6 servings
Ingredients
- 1/4 cup yellow onion, chopped
- 1 small carrot, peeled and diced
- 1 rib organic celery, finely chopped
- 1 tbsp extra virgin olive oil
- 4 cups small, organic broccoli florets
- 1/2 cup pearled barley, cooked
- 5 cups vegetable broth
- 1 can (14 1/2 oz) stewed tomatoes
- 4 cloves garlic, minced
- 1/4 tsp dried marjoram
- 1 tsp thyme
- Salt and pepper, to taste
Directions
- In a stock pot, cook onion in olive oil over medium heat for 4-5 minutes until soft.
- Add vegetable broth and bring to a boil. Reduce to a simmer and add celery and carrots along with broccoli florets. Cover and let simmer until carrots and broccoli florets are tender.
- Add cooked barley, canned tomatoes, garlic, marjoram, and thyme. Let simmer another minute or two.
- Season with salt and pepper. Serve warm.
