Tomato Bean and Barley Soup!
By: Kecia’s Flavor Breakthrough! / KeciasKreations
I love barley! I mean… I really love barley! When I was younger the ONLY canned soups I would eat/buy were Vegetable Beef Barley and Tomato Soup. Now I only make soup homemade. It really is easy to do and it just tastes better, plus I control what and how much goes in it. I really like to make my soups thick, too. That way they are healthy, hearty and very filling. This is going to be delicious!
- 2 Tbsp. olive oil
- 1 yellow onion, diced
- 2 celery ribs, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced (adjust to your preference. I like A LOT of garlic)
- 1 Tbsp. Italian seasoning
- 2 tsp. oregano
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. celery salt
- 1 tsp. Better Than Bouillon Vegetable
- ¾ cups pearled barley
- 2 cups rehydrated cannellini beans
- 2 cups diced tomatoes
- 4 cups vegetable broth
- 3 cups crushed tomato
- Pepper to taste (Salt, too… but make sure to taste before adding it)
I know, it seems like a lot of liquid, but the barley will absorb a lot of it.
In a large pot heat olive oil over medium high heat. Add the onion, celery and carrots. Cook until the onion becomes slightly translucent. Now add the garlic and cook an additional minute. Add the Italian seasoning, oregano, garlic powder, onion powder, celery salt, bouillon, barley, beans, diced tomato and broth. Bring to a boil, reduce heat, cover and simmer for about 30 minutes, stirring occasionally. Add the crushed tomato and cook an additional 15 minutes, covered and stirring occasionally. Test the seasoning and make sure the barley and beans are tender. Serve with some warm Italian or French bread.