Vegetable Barley Soup (Easy, Vegan!)

Ingredients

• 1 yellow onion
• 2 medium carrots
• 4 cloves garlic
• 6 cups vegetable broth
• 15 oz. can diced tomatoes
• 3/4 cup barley (see notes below)
• 1 1/2 cups cut green beans (I use frozen)
• 1 cup sweet corn (I use frozen)
• 1 cup peas (I use frozen)
• 1 tsp. dried basil
• 1/2 tsp. dried oregano
• 1 Tbsp. white miso (to stir in at the end)
• Fresh parsley for garnish

Instructions

1. 1

   Dice onion.

2. 2

   In a large stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/vegetable broth for no-oil sauté method, adding more as needed.)

3. 3

   Meanwhile, dice carrot and mince garlic.

4. 4

   When onions are translucent, add carrot, garlic, basil, and oregano. Stir and sauté 1 minute.

5. 5

   Add broth, tomatoes, barley (rinsed), green beans, corn, and peas. Increase heat and bring to a light boil. Then stir and reduce heat to medium-low.

6. 6

   Cover and simmer for 20-50 minutes depending on the type of barley you're using. (See notes below for guidance.) Simmer until barley is desired tenderness.

7. 7

   Optional (but recommended) miso addition: In a small bowl, combine 1 Tbsp. white miso with 1/3 cup warm water. Whisk well to remove clumps. Add miso slurry to the soup pot at the end of cooking time. Stir well to combine. (Or simply salt & pepper to taste.)

8. 8

   Served with chopped parsley or your favorite herbs.