Ingredients
- 2 tablespoons unsalted butter
- 1 large onion diced
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 3 large carrots peeled and diced
- 2 stalks celery diced
- 1 cup pearl barley rinsed
- 5 1/2 cups vegetable broth
- 2 14.5-ounces cans fire-roasted tomatoes
- 2 bay leaves
- 3/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 2/3 cup frozen peas
- 1/2 cup frozen green beans
- 2/3 cup frozen corn
- Salt and pepper to taste
- Fresh chopped parsley for garnish
Instructions
- In a large pot, heat the butter over medium heat. Add onion and garlic, sauté until onion is translucent, about 5 minutes.
- Add tomato paste, carrots, and celery to the pot, cook for another 5 minutes until slightly softened.
- Stir in the barley, vegetable broth, fire-roasted tomatoes, bay leaves, thyme, basil, and oregano. Bring to a boil, then reduce heat to low and simmer, covered, for 40 minutes.
- Add frozen peas, green beans, and corn to the pot, cook for an additional 5-10 minutes, or until vegetables are tender. Season with salt and pepper to taste.
- Remove the bay leaves. Serve hot, garnished with fresh parsley.
