Vegetable Barley Soup

Name: Vegetable Barley Soup
Ingredients: 2 containers (2 lb. each) Swanson Organic Vegetable Broth; 1 tbsp. olive oil; 1/2 lg. white onion, chopped; 3 to 4 cloves garlic, chopped; 1 can petite diced tomatoes; 1/2 lemon juice; 1/2 cup pearled barley; 2 lg. hand-fulls of fresh chopped basil; 2 tbsp. dry parsley; Garlic salt, to taste (optional); Fresh ground pepper to taste

11 ingredients

5 steps

Ingredients

2 containers (2 lb. each) Swanson Organic Vegetable Broth
1 tbsp. olive oil
1/2 lg. white onion, chopped
3 to 4 cloves garlic, chopped
1 can petite diced tomatoes
1/2 lemon juice
1/2 cup pearled barley
2 lg. hand-fulls of fresh chopped basil
2 tbsp. dry parsley
Garlic salt, to taste (optional)
Fresh ground pepper to taste

Directions

1

In a large stock pot, heat olive oil on medium heat while you chop the onions and garlic.
2

Add the chopped onions and garlic to pot and cook briefly until tender (and add garlic salt if desired) and the ground pepper.
3

Then add the two cartons of vegetable broth to the pot.
4

Add the canned tomatoes, barley, dry parsley, and fresh basil.
5

Cook on a medium to low heat for about an hour, or until barley is plump.