See also: More vegetarian soup recipes
Ingredients:
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 8-9 cups water or vegetable broth
- 3/4 cup barley, uncooked
- 2 carrots, diced
- 1 1/2 cups cabbage, sliced
- 1 zucchini, sliced
- 1 24 ounce can diced or crushed tomatoes
- 2 bay leaves
- 1/4 cup fresh parsley OR 1 tsp Italian seasoning
- salt and pepper to taste
Preparation:
In a large soup or stock pot, sautee garlic and onions in olive oil for 4 to 5 minutes, until just barely soft. Carefully add vegetable broth and remaining ingredients and bring to a slow simmer.Allow to cook until barley is soft, about 30 minutes, preferably longer. Adjust seasonings as desired.
