Vegetable Barley Soup

Servings: 4

• 1/2 cup frozen pees

• 1 Cup Frozen green beans

• 1/2 Cup uncooked barley

• 1 yellow onion diced

• 3 medium-large carrots diced

• 4 celery stalked diced

• 2 bay leaves

• 6 cups vegetable broth

• 1tbsp balsamic vinegar

• 1tsp dried Oregano

• 1tsp fresh dill

• 2tsp fresh parsley (chopped)

• 2tsp fresh basil chopped

• 1tsp minced garlic

• 1 14.5oz can Italian style diced tomatoes

• 2tsp tomato paste

• 1/2tsp onion powder

• 1/2tsp garlic powder

• Pinch red pepper flakes

• 1tsp EVOO

• Crumbles feta cheese to top (optional)

• Salt and Pepper to taste

1. Add EVOO, carrots, onion, celery and minced garlic to heavy bottom pan. Sauté for about 5 minutes mixing often

2. Add vegetable broth and bay leaves. Bring to a boil and then reduce heat to simmer.

3. Add entire can diced tomatoes (do not drain) and tomato paste. Simmer for about 30 minutes.

4. Add balsamic vinegar, oregano, basil, dill, parsley, garlic powder, red pepper flakes, onion powder, frozen peas, frozen green beans, barley, salt and pepper. Mix well and simmer for another 20 minutes or until barley is fully cooked

5. Topped with feta if desired