BARLEY VEGETABLE SOUP

Barley vegetable soup image

My family becomes vegan every year for lent, I'm constantly looking for new recipes to please everyone, this recipe has been one of the favorites.

Provided by Arpi Kizirian @Arpi

Number Of Ingredients 12

Ingredients

1 cup(s) slivered almonds, chopped
2 tablespoon(s) olive oil, light
1 cup(s) medium onion
1 cup(s) celery, chopped
4 cup(s) fresh mushrooms, sliced
1 cup(s) carrots, chopped
5 cup(s) red potatoes, diced
4 clove(s) garlic, minced
2 1/2 quart(s) vegetable broth
1 cup(s) fresh parsley, chopped
- season salt and white pepper to taste
1/2 cup(s) pearl barley, uncooked

Steps:

Preheat oven to 400F, Spread slivered almonds evenly over a baking sheet. Toast in preheated oven until golden brown and fragrant, let it cool and chop.
Heat oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
Stir in carrots, potatoes, vegetable broth. Bring to a boil, and then stir in barley. Reduce heat, cover, and simmer 20 minutes.
Remove from heat, and stir in parsley, and toasted almonds. Season with salt and pepper to taste
If too thick you may add water.

*** Explore more Barley Vegetable Soup Recipes »

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