Vegeterian Bean & Barley Soup

Prep Time: 10 Minutes

Cook Time: 60 Minutes

Ready In: 70 Minutes

Servings: 12

Ingredients:

1 medium-sized sweet yellow onion - chopped

3-4 stalk(s) celery - chopped

1/2 pound(s) frozen mixed vegetables

2 tablespoon(s) olive oil

4 cup(s) vegetable broth

6 cup(s) water

6 cube(s) knorr vegetable bullion

1 1/2 cup(s) pearled barley (uncooked)

2 can(s) pinto beans (15.5 oz) rinsed and drained

1 can(s) tomato paste (6 oz can)

3/4 teaspoon(s) coarse ground black pepper

1/2 teaspoon(s) celery salt

3/4 teaspoon(s) basil

3/4 teaspoon(s) italian seasoning mix

3/4 teaspoon(s) thyme

1 1/2 teaspoon(s) onion powder

3 bay leaves (large)

Directions:

1. In a large soup pot, saute the onions, celery, and frozen vegetables for 3-5 minutes.
2. Add vegetable broth, water, and all other ingredients.
3. Bring to a simmer, then reduce heat to medium low.
4. Allow to simmer for at least an hour, stirring occasionally, until barley is soft and somewhat fluffy.

By RecipeOfHealth.com