VEGETABLE BARLEY SOUP

Vegetable Barley Soup image

We make this every summer with vegetables from our garden. Our children love to help make this soup and eat it too. I like to double this recipe and freeze the leftovers. You can use any 5 cups of veggies that you like, we just happen to like the carrot/zucchini/cabbage combo.

Provided by Charlotte J

Categories One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

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Ingredients

2 tablespoons olive oil
3 garlic cloves, minced
1 cup chopped onion
3/4 cup uncooked barley
2 cups carrots, diced
2 cups zucchini, diced
1 cup cabbage, chopped
9 cups water
1/4 cup parsley
1 bay leaf
1 dash sugar
salt and pepper
24 ounces tomato puree (or whole tomatoes chopped)

Steps:

In a large kettle add oil, garlic and onions heat until onions are transparent.
Add barley, carrots, zucchini, cabbage, water,parsley and bay leaf bring to boil.
Simmer until barley is tender.
Add sugar, salt, pepper, and tomatoes cook 15 minutes longer then serve.

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