Garden Vegetable Soup

Author: Recipes_kw
No ratings yet
Prep Time 1 hr 10 mins
Total Time 1 hr 10 mins
Course Appetizers, Main Course, Side Dishes, Soups
Cuisine American
Calories

Equipment

  • Stove

Ingredients
  

  • 1 tbsp olive oil extra virgin
  • 1 cup onion chopped
  • 1 cup carrot peeled, chopped
  • 1/2 cup celery chopped
  • 1 1/2 cups zucchini diced
  • 1 cup red bell pepper diced
  • 2 tbsp tomato paste
  • 2 cloves garlic minced
  • 2 tsp salt
  • 1 tsp Italian seasoning ***Click on Italian Seasoning Recipe link
  • 1/2 tsp black pepper fresh cracked
  • 8 cups vegetable broth ***see our Homemade Vegetable Broth recipe link
  • 28 oz tomatoes canned, chopped, with juices
  • 1/2 cup pearl barley uncooked
  • 1 cup green beans ends trimmed, 1' inch pieces
  • 1/2 cup corn kernels fresh or frozen
  • 1/4 cup basil fresh, slivered
  • 1 tbsp lemon juice fresh squeezed, no sugar added or preservatives

Instructions
 

  • Heat the olive oil in a large pot over medium-high heat then saute the onion, carrot, and celery for about 8 minutes.
  • Add in the zucchini, yellow squash, bell pepper, tomato paste, garlic, salt, Italian seasoning, black pepper, broth and tomatoes with juices; bring to a boil then stir in the barley.
  • Reduce the heat to low and cook for 30 minutes.
  • Stir in the green beans and corn and cook for another 15 minutes. Lastly stir in the basil and lemon juice then serve immediately while hot. Enjoy!

My Notes

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