Vegetable Barley Soup
Ingredients:
2 Tbsp. vegetable oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1 minced garlic clove
1 large-sized cubed potato
1 cup of water
1 can diced tomatoes with juice
Vegetable broth, boxed or canned (about 32 oz total)
½ cup uncooked barley
½ tsp pepper
1 tsp basil
1 tsp thyme
1 bay leaf
Instructions:
Stovetop Version:
Heat the oil in a large pot.
Sauté the vegetables for 7-10 minutes, until almost tender.
Add the other ingredients.
Bring to a boil.
Then reduce heat to a simmer.
Cover with a lid.
Simmer for about 40 minutes.
Serve with a nice crusty loaf of bread or dinner rolls.
Crock Pot Version:
In the morning, put all ingredients (except the oil) in the crock
pot. Add an additional cup
of water. Stir together.
Cook on low heat all day (about 8 hours or until vegetables are
tender).