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Ingredients
1 Tablespoon olive oil
1/2 Cup onion, chopped
2 Garlic cloves, minced
1 Teaspoon basil
1/2 Teaspoon thyme
2 Carrots, diced
2 Celery ribs, chopped
1 Red pepper, chopped
48 Ounces vegetable broth
3/4 Cup quick-cooking barley
1/4 Pound green beans, cut in 1" pieces
1 (14 1/2 oz) Can diced tomatoes
Instructions
Heat the olive oil in a soup pot over medium high. Add the onion and garlic and cook, stirring, 1 minute. Add the basil, thyme, carrots, celery and red pepper and cook 3 minutes, stirring occasionally. Add the broth and bring to a boil. Add the barley and return to a boil. Cook 5 minutes; add the green beans and tomatoes and simmer 10 minutes, or until the barley is tender. Season to taste with salt and pepper.