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Barley Vegetable Stone Soup

URL: https://sharonpalmer.com/vegetable-stone-soup/

Ingredients

The soup base

  • 4 cups vegetable broth
  • 2 cups water
  • 1 14.5-ounce can diced tomatoes, with liquid, reduced sodium
  • ½ cup brown or green lentils, uncooked
  • ½ cup barley, uncooked

The vegetables

  • 1 medium onion (red, yellow, or white), chopped
  • 3 cloves garlic, minced
  • 2 stalks celery, diced
  • 2 medium carrots, sliced
  • 2 small summer squash (i.e., zucchini, scalloped, yellow crookneck), sliced
  • 4 small thin-skinned potatoes, diced
  • 1 cup mushrooms, sliced

The seasonings and extras

  • 1 teaspoon black pepper
  • ½ teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon dried mustard
  • 6 slices whole grain bread
  • 1 tablespoon lemon juice
  • ½ cup chopped fresh herbs (i.e., sage, parsley, basil, oregano, chives, marjoram)
  • ½ teaspoon salt (optional)

Instructions

  1. In a large pot, combine broth, water, and canned tomatoes, then bring to a boil.
  2. Add lentils, barley, onion, garlic, celery, carrots, summer squash, potatoes, mushrooms, and seasonings. Stir and cover, cooking for about 45 minutes until tender.
  3. Toast the whole grain bread until crisp and cut into cubes.
  4. Add lemon juice and fresh herbs to the soup, seasoning with salt if desired.
  5. Serve the soup in bowls, garnished with croutons.

Nutrition Facts (estimated)

Servings
12
Calories
155
Total fat
1g
Total carbohydrates
33g
Total protein
6g
Sodium
197mg
Cholesterol
0mg

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