Vegetarian Bean and Barley Vegetable Soup
1/2 large chopped onion
2-3 cloves garlic
2 tbsp. of oil
2 ribs celery
2 medium-sized chopped carrots
Any other vegetables you want, about 1/2 cup each (I like cauliflower and potato)
8 cups water
1 cup pearled barley, uncooked
1 cup white beans, cooked
1/3 cup tomato paste
1/4 tsp. salt
1/2 tsp. pepper
1/4 tsp. celery salt (optional but adds a nice flavor)
1/2 tsp. basil
1/2 tsp. oregano or Italian spice mix
2 large bay leaves
Salt and pepper to taste (optional)
How To Make
In a large soup or stock pot, sautee the onions and garlic in the oil for a minute or two, then add the celery, carrots and any other vegetables you are using for about 3 to 5 minutes.
Next, add in the water and all the other remaining ingredients and bring the mixture to a cook gently. Once your soup is simmering, reduce the heat to medium-low and cover your pot.
Allow your soup to simmer on the stove for at least thirty minutes and up to one hour, stirring occasionally, until the barley is soft and somewhat fluffy.
Be sure to remove both of the bay leaves before serving your soup. Taste, and then add in more spices or a bit of optional salt and pepper to taste and enjoy!