Hearty Vegan Vegetable Barley SoupVeg

1

Dice the white onion and thinly slice the carrots and celery.

2

Heat a tablespoon of olive oil in a large stockpot over medium heat.

3

Add the onion, carrots, and celery. Season with salt and pepper, and cook until the onion becomes translucent.

4

Increase the heat to medium-high. Add the sliced mushrooms and cook, stirring frequently, until they are lightly browned.

5

Stir in the minced garlic and cook for about 30 seconds, ensuring it is well incorporated.

6

Add the garbanzo beans, diced tomatoes, pearled barley, green beans, vegetable broth, dried basil, dried oregano, and the bay leaf to the pot. Add another sprinkle of salt and pepper to taste.

7

Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 30 minutes.

8

After the 30 minutes, remove the bay leaf. Stir in the frozen peas and fresh parsley.

9

Check the seasoning one last time, turn off the heat, and it is ready to serve.