Prep time
10 MIN
Total time
40 MIN
Serves
8

Ingredients

Directions

  1. 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.
  2. 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.
  3. Add zucchini and green beans and cook 5 minutes more.
  4. 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

CAMPBELL’S® Ready to Use Vegetable Broth

`

Did you make this?
Tell us what you think.

Reviews

Your Rating:

Guidelines

WRITING GUIDELINES

  • Do not include any personal information, such as full names, e-mail addresses, telephone number, etc. If you do provide this info publicly, you grant Campbell permission to use it as such
  • Be mindful of the community; avoid posting offensive comments
  • If you have a question or feedback on Campbell’s products, please contact our customer care team here instead.

|

By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

Follow Us

GET MEAL-MAIL®

Sign up for Meal-Mail® to get inspiring recipe
ideas delivered straight to your inbox