Vegetable and Barley Soup

PREPARATION 45 MIN

COOKING 45 MIN

SERVINGS 8

INGREDIENTS

• 1 medium yellow onion, finely chopped
• 1 tbsp. olive oil
• 3 celery sticks, sliced
• 2 small turnips, cut into cubes
• 2 ml (½ tsp.) dried thyme
• 2 ml (½ tsp.) dried rosemary
• 1 can (796 ml) Italian-spiced diced tomatoes
• 2 L (8 cups) chicken broth
• 185 ml (¾ cup) pearl barley
• Salt and pepper, to taste
  

PREPARATION

• Soak the barley in cold water for 30 minutes.
• Rinse and drain.
• In a large pot over medium heat, cook
  the onion in the olive oil for 5 minutes.
• Add the remaining vegetables, thyme and rosemary, and mix well.
• Season with salt and pepper.
• Cook for 10 minutes, stirring occasionally.
• Add the chicken broth and diced tomatoes and mix well.
• Bring to a boil, then reduce to medium heat and simmer for 15 minutes.
• Add the barley and simmer for 30 minutes or until vegetables are tender.

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