Vegetable Barley Soup
Our Vegetable Barley Soup recipe makes a homey starter to go with weekend dinner. With a variety of vegetables, herbs and a pesto finish, you'll have flavour and freshness in a bowl!
Directions
- In a large saucepan, heat oil over medium high heat. Cook onions, carrots and celery just until tender. Add garlic and cook one minute more.
- Stir in broth, parsley, thyme, bay leaves, barley, tomatoes, and potatoes. Bring to a boil, reduce heat to maintain a simmer, cover and cook until barley and potatoes are tender, about 15 – 20 minutes.
- Add zucchini and green beans and cook 5 minutes more.
- Serve in bowls with a spoonful of pesto, a drizzle of olive oil and grated Parmesan.
Recipe Tips
- For extra convenience, omit the potatoes, green beans and zucchini and replace them with frozen mixed vegetables.
- Replace bay leaves, thyme and parsley with a simple bouquet garni. Arrange 2 sprigs each of flat leaf parlsey, thyme and rosemary with one fresh or dried bay leaf in cheesecloth and tie with kitchen twine. Remove the pouch before serving.
Recipe Made With
CAMPBELL’S® Ready to Use Vegetable Broth
Did you make this?
Follow Us
CAMPBELL'S NEWSLETTER
Sign up for the newsletter to get inspiring recipe
ideas delivered straight to your inbox
FOLLOW US
Stay inspired with easy and delicious
meal ideas wherever you are