Ingredients
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2 tablespoons olive oil
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2 cups carrots, diced
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1/2 cup red bell pepper, diced
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1 1/2 teaspoons fresh thyme, chopped
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3/4 cup pearl barley
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1 quart vegetable broth
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1 1/2 cups prepared marinara sauce
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2 cups mushrooms, quartered
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2 cups zucchini, diced
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2 cups onions, diced
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kosher salt & freshly ground black pepper
Instructions
- Heat a heavy bottomed pot over medium heat; add oil, onions, carrots, bell pepper, thyme, and barley.
- Cook, stirring occasionally, until vegetables begin to brown, about 18 minutes.
- Stir in the vegetable broth and marinara sauce; cover and increase heat until mixture boils.
- Reduce heat to a gentle simmer and allow to cook until the barley is al dente, 6 to 8 minutes.
- Stir in the mushrooms and zucchini; season to taste with salt and pepper.
- Cover and continue to simmer until mushrooms and zucchini are just tender, 4 to 6 minutes.
- Remove from heat, add a little water to thin soup if it has become too thick; adjust seasonings and serve.