Recipe for vegetable-barley soup – The Boston Globe

Serves 4

1 tablespoon olive oil
½ cup semi-pearled barley
1 can (28 ounces) diced tomatoes
4 cups vegetable stock
3 cups braised vegetables
Salt and pepper, to taste
2 tablespoons chopped fresh parsley

1. In a soup pot over medium-high heat, heat the oil. Cook the barley, stirring constantly, for 3 to 4 minutes or until it is toasted and aromatic.

2. Add the tomatoes and stock. Bring to a boil, lower the heat, and cover the pan. Simmer, stirring occasionally, for 20 minutes or until the barley is cooked through.

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3. Add the braised vegetables, salt, and pepper. Cook, stirring often, for 5 to 10 minutes, or until all the vegetables are heated through.

4. Taste for seasoning and add more salt and pepper, if you like. Ladle into bowls and sprinkle with parsley. Karoline Boehm Goodnick