8cupsvegetable broth with low or no sodiumor chicken or beef stock or a mix of water and stock
15ouncesdiced tomatoespetite cut
1cuppearl barleyrinsed
1/2ouncedried mushrooms, crushedoptional, but recommended (Note 1)
1 cupfrozen green beans(Note 2)
1/2cupfrozen corn(Note 2)
3carrotssliced (Note 2)
15ouncescannellini beanssubstitute Navy or Great Northern
salt and pepper to taste
fresh parsleyto garnish
Instructions
Heat olive oil over medium heat in a large soup pot.
Add onions and celery and saute for 5 minutes until onions are soft and translucent.
Add garlic and continue to cook for one minute.
Add tomato paste, Italian seasoning, thyme (if using) and bay leaf and let cook for another minute.
Add broth/water, canned diced tomatoes with juice, mushrooms, and barley to the pot. Turn the heat to medium-high, cover the pot, and bring to a boil.
Once the contents have come to a boil, reduce the heat to maintain a gentle simmer (still covered). Simmer for 35 minutes, until barley is tender
Stir in the cannellini beans, fresh carrots, beans, and corn, and cook for 5 more minutes.
Remove bay leaf and adjust salt and pepper to taste. Garnish individual bowls with chopped parsley.
Notes
Note 1While including dried mushrooms in this recipe is optional, I highly recommend it. Crushed dried mushrooms bring a rich, earthy umami to anything they are added to. When fresh mushrooms are dehydrated, their already earthy depth is magnified.Note 2Use your favorite vegetables or vegetables that need to be used up. Just use a total of between 2 and 3 cups of vegetables.