Chunky Vegetable Barley Soup

Ingredients

• 2 tsp olive oil
• 1 onion, (diced)
• 1 celery stalk, (diced)
• 4 oz mushrooms, (drained)
• 1 (14.5 oz) can diced tomatoes, (un-drained)
• 3 c vegetable stock ((we prefer low sodium))
• 1 1/2 c water
• 1/2 c pearled barley, (dry)
• 1 tsp parsley
• 1 tsp garlic powder
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1/2 tsp savory
• 1/4 tsp salt
• 1/8 tsp red pepper flakes
• 1/2 tsp Worcestershire sauce
• 1 (16 oz) bag frozen mixed vegetables, (thawed)
• 1/2 c walnuts, (chopped)
• Parmesan cheese ((to top, if desired))

Instructions

1. 1

   In a large, 4 quart, soup pot, heat oil. Add onions and celery and saute until translucent.

2. 2

   Add mushrooms, tomatoes, vegetable stock, water, and barley.

3. 3

   Mix in parsley, garlic, oregano, thyme, savory, salt, red pepper flakes, and Worcestershire sauce.

4. 4

   Cover and bring mixture to a simmer, until barley is tender.

5. 5

   Add thawed mixed vegetables and walnuts, return soup to a simmer to heat through.

6. 6

   Serve alone or topped with Parmesan cheese.