Vegetable Barley Soup
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Ingredients
- 2 Tbsp. olive or canola oil
- 1 medium onion (small diced)
- 2-3 cloves garlic (minced)
- 3 medium carrots (small diced)
- 3 ribs celery (small diced)
- 2 cup butternut squash (peeled and medium diced)
- 1/4 cup tomato paste
- 8 cups low sodium vegetable broth
- 1 1/2 cup pearl (or quick barley)
- 1 can white beans like cannellini (navy or northern (not drained))
- 2 tsp. dried Italian herbs
- 1/2 tsp. kosher salt (or to taste)
- 1/2 tsp. black pepper
- 3 cups packed fresh baby spinach
Instructions
- Heat a large pot over medium-high heat. Add oil and heat until shimmering.
- Add onion, garlic, carrots, celerv and squash. Cook 3-4 minutes or until onions are translucent.
- Add tomato paste and cook 3-4 minutes or until paste is dark red.
- Add vegetable broth, scraping the bottom of the pan to release all the tomato paste mixture. Bring liquid to a simmer.
- Add barley, beans, herbs, salt and pepper and bring to a boil.
- Reduce heat to a simmer, cover with a lid and cook for nearly an hour until barley is tender, stirring occasionally. For quick barley, cook as directed on the package.
- Stir in spinach and serve.
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