Progresso Vegetable Barley Soup
Equipment
- Large soup pot or Dutch oven
- Wooden spoon or ladle
- Chef’s knife and cutting board
- Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 carrots sliced
- 2 celery stalks chopped
- 1 cup green beans trimmed and cut into 1-inch pieces
- 1 cup diced tomatoes canned or fresh
- ½ cup pearl barley
- 6 cups low-sodium vegetable broth
- 1 teaspoon dried thyme
- ½ teaspoon dried parsley
- Salt and freshly ground black pepper to taste
- Optional: 1 cup chopped spinach or kale for added greens
Instructions
Sauté The Aromatics
- Heat the olive oil in a large soup pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Add The Vegetables
- Incorporate the sliced carrots, chopped celery, and green beans into the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Introduce Tomatoes And Barley
- Add the diced tomatoes and pearl barley to the pot, stirring to combine. Pour in the vegetable broth, ensuring all ingredients are submerged.
Season And Simmer
- Sprinkle in the dried thyme and parsley. Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 30 minutes, or until the barley is tender and the flavors have melded together.
Add Greens (Optional)
- If using, stir in the chopped spinach or kale during the last 5 minutes of cooking. Allow the greens to wilt and integrate into the soup.
Notes
While this homemade version is inspired by Progresso's Light Savory Vegetable Barley Soup, it allows for personalization and the use of fresh ingredients. Feel free to adjust the recipe to suit your taste preferences and dietary needs.