Vegetarian Barley Soup

Temps & Portions
8 servings
1 hour temps de préparation =
20 minutes préparation +
40 minutes cuisson
Ingrédients
  • 1 Tbsp. olive oil
    Christie Triscuit Rosemary Olive Oil 225G
    $3.88 • Chq
  • 1 package (300 g.) mushrooms, chopped
    Organic Mushrooms White Bulk ~ 1LB
    $3.88 • Chq
  • 1 medium onion, finely chopped
    Onions Yellow Small Bulk ~1LB
    $2.15 • lb
  • 1 cup finely chopped carrots
    Carrots 3LBS
    $2.69 • Sac
  • 1 clove garlic, finely chopped
    Summer Fresh Hummus Roasted Garlic 227G
    $4.31 • Chq
  • 1 Tbsp. tomato paste
    Ferma Tomato Paste 156ML
    $1.30 • Chq
  • 8 cups water
    Evian Spring Water 1.5L
    $2.69 • Chq
  • 3/4 cup quick-cooking barley
    Quick Kook Pot Barley 450G
    $1.39 • Chq
  • 2 pots Knorr® Homestyle Stock Vegetable
  • 1 tsp. fresh oregano leaves
    Compliments Organic Oregano 28G
    $2.69 • Chq
  • 2 Tbsp. finely chopped fresh parsley leaves
    Parsley Regular Bunch 1EA
    $2.15 • Paq
Instructions
  • 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.