Barley Vegetable Soup
Barley Vegetable Soup
Soups and Breads
Ingredients
- 4 tablespoons Fustini's Medium SELECT olive oil
- 1 medium onion, chopped
- 1 garlic cloves, minced
- 3 medium carrots, chopped
- 1 zucchini chopped
- 1 squash, chopped
- 1 cup fresh corn
- 1/2 cup fresh green beans
- 1 head Savoy cabbage, cored, seeded, chopped
- 2 large ripe tomatoes, cored, seeded, chopped
- 2 quarts vegetable broth, or more as needed
- 2 sprigs of fresh thyme
- 1 tablespoon Fustini's Thyme balsamic
- 1/2 cup quick-cooking barley
- 1 bunch fresh chives, chopped fine for garnish
Directions
- Heat Fustini's olive oil in Dutch oven or stockpot until hot but not smoking. Add onion and sauté, until translucent. Add carrots and sauté, 2 minutes. Add zucchini, squash, corn, green beans and cabbage and sauté,, stirring over medium heat until just starting to brown.
- Stir in tomatoes, broth and thyme. Bring to a boil, then lower heat and simmer about 30 minutes. Add barley and cook about 10-15 minutes longer. Add more broth as needed. Remove thyme stems and stir in balsamic. Serve in deep, rimmed soup bowls, garnish with chopped chives.
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