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Hearty Vegetable Soup Recipe

by CookEatShare Cookbook

Ingredients

2 tbsp. extra virgin olive oil 3 lg. cloves garlic, chopped 1 c. minced onion 2/3 c. uncooked barley 5 c. total cut up fresh vegetables such as leeks, carrots, summer squash, zucchini, celery, etc. 9 c. water

1/4 c. minced parsley 2 bay leaves 3 c. canned tomatoes in puree 1 teaspoon sugar Salt and pepper to taste

Directions

1. Saute/fry garlic, onion and barley till onion is translucent/soft. Stir in vegetables; saute/fry 2-3 min. Add in water. Bring to boil. Add in parsley and bay leaf. Cover and reduce heat. Simmer 40 min or possibly till vegetables and barley are just tender. Stir in tomatoes. Add in sugar, salt and pepper. Simmer 15 min longer. Makes 6 servings.

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