Who said vegetarian is bland?  It's all in the herbs and spices.   A good vegetable stock makes this special.

• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 6 cups vegetable stock
• 1 (28 oz) can chopped plum tomatoes with their liquid
• 1 (15 ounce) can cannellini beans
• 1/2 pound frozen peas
• 1 large carrot, cut in half and sliced
• 4 ounces mushrooms, sliced
• 1/2 cup pearled Barley
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and freshly milled black pepper to taste

Method

In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until  onion is translucent, but not caramelized. Add all ingredients except for salt and pepper. Bring soup to a boil. Once boiling, immediately reduce heat to low. cover. Cook, covered, at a rolling simmer for 45 to 50 minutes or until barley is cooked. Stir from time to time.

Season to taste with salt and pepper and serve with a good loaf of bread.  Nutritious!

Serves: 6 - 8

 

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