Name: Vegetarian Vegetable Barley Soup
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Ingredients: 3 medium potatoes, diced; 1 leek, diced (use the white part only); 1 large onion, diced; 1 bag frozen mixed vegetables, 16 ounces, thawed; 1 can whole tomatoes, 28 ounces; 4 garlic cloves or 3 teaspoons minced garlic from a jar; 1/3 cup instant barley; 2 large vegetable bouillon cubes (see picture & notes above recipe); 3/4 teaspoon salt (maybe more to taste after soup simmers); Pepper to taste; 2 teaspoons Tamari, low sodium (this is a form of Soy Sauce); 1 tablespoon butter; 2 small zucchini, sliced in small slices; 2 stalks celery diced or sliced small; 1/3 head cabbage, chopped; 10 cups water

Description

This hearty and delicious vegetable soup is full of flavor. It’s also full of healthy barley and good-for-you vegetables and it will warm you to the core!

Ingredients

Units Scale

3 medium potatoes, diced
1 leek, diced (use the white part only)
1 large onion, diced
1 bag frozen mixed vegetables, 16 ounces, thawed
1 can whole tomatoes, 28 ounces
4 garlic cloves or 3 teaspoons minced garlic from a jar
1/3 cup instant barley
2 large vegetable bouillon cubes (see picture & notes above recipe)
3/4 teaspoon salt (maybe more to taste after soup simmers)
Pepper to taste
2 teaspoons Tamari, low sodium (this is a form of Soy Sauce)
1 tablespoon butter
2 small zucchini, sliced in small slices
2 stalks celery diced or sliced small
1/3 head cabbage, chopped
10 cups water

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Instructions

Add the tomatoes to a large soup pot and lightly mash them with a potato masher. Add the other ingredients and water and bring to a boil over medium-high heat. Reduce heat to low and simmer for 2 hours, tasting the soup every 30 minutes and adding more salt & pepper to taste.
Serve hot and refrigerate leftovers for up to 5 days.

Notes

This soup freezes great. Place in a freezer safe sealed container, leaving one inch of headspace at the top of the container.