Vegetarian Barley Soup

Time & Servings
8 servings
1 hour ready time =
20 minutes preparation +
40 minutes cooking
Ingredients
  • 1 Tbsp. (15 mL) olive oil
    Becel Margarine Olive Oil 454G
    $4.17 • Ea
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  • 1 package (300 g.) mushrooms, chopped
    Mushroom White Whole 227g
    $2.81 • Ea
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  • 1 medium onion, finely chopped
    Onions Vidalia 1EA
    $1.83 • Ea
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  • 1 cup finely chopped carrots
    Carrots 3LB
    $3.38 • Bun
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  • 1 clove garlic, finely chopped
    Garlic (3PK)
    $1.46 • Ea
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  • 1 Tbsp. tomato paste
    Compliments Tomato Paste 156ML
    $1.12 • Ea
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  • 8 cups water
    Evian Spring Water Natural 1.5L
    $2.64 • Ea
  • 3/4 cup quick-cooking barley
    NuPak Pearl Barley 900G
    $1.68 • Ea
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  • 2 pots Knorr® Homestyle Stock Vegetable
  • 1 tsp. fresh oregano leaves
    Oregano 20G
    $2.61 • Ea
  • 2 Tbsp. finely chopped fresh parsley leaves
    Parsley Regular
    $2.25 • Bun
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Directions
  • Heat olive oil in (2 L) saucepot over high heat and cook mushrooms, stirring frequently, until golden, about 4 minutes. Stir in onion and carrots and cook, stirring occasionally, until crisp-tender, about 3 minutes. Reduce heat to medium-high and stir in garlic and tomato paste and cook, stirring occasionally, 3 minutes.
  • Add water, barley, Knorr® Homestyle Stock - Vegetable and oregano. Bring to a boil over high heat. Reduce heat to low and simmer until barley is cooked, about 30 minutes. Stir in parsley. Serve, if desired, with hearty crusty bread.
  • Each serving of this soup provides 1½ servings of vegetables and is a source of fibre and vitamin C.