Vegetable Barley Soup

Ingredients

• 1/2 cup Pearl barley (dry)
• 1 medium Carrots
• 1 stalk Celery
• 1/2 medium Yellow onion
• 2 cloves Garlic
• 1 cup Mixed vegetables (frozen peas and corn)
• 3 cups Vegetable broth
• 1 tbsp Olive oil
• 1 tsp Dried dill (or 1 tbsp fresh)
• 1 leaf Bay leaf
• 1/2 tsp Black pepper
• 1/4 tsp Salt(optional)

Instructions

1. 1

   Prep (10 minutes): Dice the onion, carrots, and celery; mince the garlic.

2. 2

   In a pot, heat olive oil over medium heat. Sauté onion, carrots, and celery for about 5 minutes, then add garlic and cook for 30 seconds.

3. 3

   Stir in barley, mixed vegetables, dill, and the bay leaf. Pour in vegetable broth, bring to a boil, then reduce to a simmer.

4. 4

   Cook (30 minutes total): Simmer until the barley is tender and the soup is hearty, about 25–30 minutes. Season with black pepper (and salt if needed) and remove the bay leaf before serving.