Vegetable barley soup

Difficulty: 2/5

Preparation and cooking time: 1 hour and 45 minutes

Servings: 4

Ingredients:

• 1 tbsp extra virgin olive oil
• 150g sliced onions
• 40g minced garlic
• 200g sliced celery
• 200g sliced carrots
• 1/4 tsp salt
• 1/4 black pepper
• 150g pearl barley
• 300g tomato sauce
• 350g cubed potatoes
• 300g cubed tomatoes
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 200g canned corn
• Fresh parsley leaves (optional)

Instructions:

• In a large pot, heat up the olive oil on medium heat. Stir in the onions, garlic, celery, and carrots.
• Sprinkle the salt and the black pepper, and sauté for 7 minutes.
• Add the barley and sauté for another 1 minute.
• Pour in the tomato sauce and 1.5 liters of water. Bring to a simmer, and cover with a lid. Let simmer for 20 minutes.
• After, add the potatoes. Cover with a lid and let simmer for another 20 minutes.
• After, add the tomatoes, oregano, and basil. Cover with a lid and let simmer for another 20 minutes.
• After, add the corn and turn off the heat. Let sit for 5 minutes. Adjust salt to taste

Serving:

Pour ladles of soup into a bowl. Top with fresh parsley leaves for added color.