Vegetable Barley Soup

Name: Vegetable Barley Soup
Total time: 225 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 1 teaspoon butter; 1 onion (diced); ½ cup pearl barley; 14.5 ounces canned diced tomatoes (with juice, 1 can); 1 large potato (cubed or sweet potato); 1 carrot (chopped); 2 ribs celery (chopped); 1 cup frozen corn kernels (thawed); 1 g reen bell pepper (chopped); 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; ½ teaspoon smoked paprika; 1 bay leaf; 2 tablespoons balsamic vinegar; 1 tablespoon Worcestershire sauce; 8 cups beef broth (or vegetable broth); 2 tablespoons chopped fresh parsley

This soup uses fresh ingredients. It's hearty, filling and so easy to make!

⏱️ 225 min 🔪 Prep: 15 min 🔥 Cook: 210 min 📊 Hard ⭐ 5.0 (121) 👁️ 29 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

8 servings

1 teaspoon butter
1 onion (diced)
½ cup pearl barley
14.5 ounces canned diced tomatoes (with juice, 1 can)
1 large potato (cubed or sweet potato)
1 carrot (chopped)
2 ribs celery (chopped)
1 cup frozen corn kernels (thawed)
1 g reen bell pepper (chopped)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon smoked paprika
1 bay leaf
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
8 cups beef broth (or vegetable broth)
2 tablespoons chopped fresh parsley

Steps

Heat butter in a medium pan and cook onion until it is slightly tender, 2-3 minutes.
Combine all ingredients in a 6qt slow cooker.
Cook on low 7-8 hour or on high 3-4 hours until barley is tender.
Discard bay leaf, season with salt & pepper to taste, garnish with parmesan cheese and stir in the fresh parsley.